Lentil Salad

 1 cup dried lentils, sorted and rinse; 
5 TBS olive oil
4 TBS balsamic vinegar
2 medium garlic cloves, minced or crushed
1 tsp dried rosemary
1/2 – 1 tsp salt
4-8 oz jar sun-ripened dried tomatoes
1 cup marinated artichoke hearts, drained (reserve marinade), coarsely chopped
2 TBS reserved artichoke marinade
1 15-oz can olives 
1 ripe avocado, chopped
1 cup cooked chicken, chopped

 Cook lentils according to package directions, simmering about 20 minutes, until just tender. 
 Mix together olive oil, vinegar, garlic, spices, tomatoes, artichoke hearts, and marinade.  Stir in olives, avocado, and chicken. 
Eat “as is” or serve over a bed of spinach, brown rice, or in a wrap.  Delicious and versatile too!  
Copyright EXCEL with Karen Donaldson, LLC.  2014.