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Lentil Salad

Lentil Salad  1 cup dried lentils, sorted and rinse; 5 TBS olive oil4 TBS balsamic vinegar2 medium garlic cloves, minced or crushed1 tsp dried rosemary1/2 - 1 tsp salt4-8 oz jar sun-ripened dried tomatoes1 cup marinated artichoke hearts, drained (reserve marinade), coarsely chopped2 TBS reserved artichoke marinade1 15-oz can olives 1 ripe avocado, chopped1 cup cooked chicken, chopped  Cook

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