Rosemary Lentil Salad Bites

• Course Appetizer, Salad
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• Crackers
• 1 pkg (4 oz) Crunchmaster® Multi-Seed – Rosemary & Olive Oil
• Produce
• 2 cloves garlic minced
• 3/4 cup finely diced carrots
• 1/2 cup finely diced celery
• 1/3 cup finely chopped fresh parsley
• Dairy
• 1/2 cup crumbled feta cheese
• Pantry
• 1 cup green lentils rinsed
• Baking and Spices
• 1 bay leaf
• 1 tsp Salt
• 1/2 tsp Pepper
• Condiments
• 1 tsp Dijon mustard
• Oil and Vinegar
• 2 tbsp Red Wine Vinegar
• 1/4 cup olive oil

Instructions

1. Bring 3 cups water to boil in saucepan. Add lentils and bay leaf; cook for 12 to 15 minutes or until tender. Drain, discarding bay leaf. Rinse under cold water; drain again.
2. Meanwhile, in bowl, whisk together garlic, mustard, vinegar, salt and pepper; gradually whisk in oil. Add lentils, carrots, celery, parsley and shallots, tossing gently until well combined.
3. Spoon lentil salad over crackers. Garnish with feta cheese.
4. Tip: Substitute shaved Parmesan or old Cheddar for feta cheese.