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Lentil And Carrot Salad With Mustard Vinaigrette
Ingredients
- 2 garlic cloves, minced
- ½ yellow onion, finely chopped
- 1 teaspoon Dijon mustard (or to taste)
- 3 tablespoons white wine vinegar or Champagne vinegar (or to taste)
- ½ cup olive oil
- Salt and pepper to taste
- 2 to 4 carrots, peeled then grated (about 2 cups grated)
- 1 cup cooked Rancho Gordo French-Style Green Lentils or Black Caviar Lentils
- 1 cup chopped fresh parsley
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