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Beet and Red Cabbage Salad

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“This is a hearty and beautiful main dish salad. Contributed by Malin Elmlid to "Food and Wine" magazine.”
READY IN:
50mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Place lentils in a small pot and cover with 2 inches of water; season with about 1/4 teaspoon of salt and cook, over medium heat, until tender, about 25 to 30 minutes.
  2. Drain lentils, run under cold water, and drain again; set aside.
  3. Meanwhile, cook bacon in a large skillet, over medium heat, until crispy; drain on paper towels.
  4. In a small bowl, whisk together oil and lemon juice; season with salt and pepper.
  5. In a large bowl, toss together beets, parsley, lentils and 1/3 of the dressing; add cabbage, lettuce, and the remaining dressing.
  6. Toss, season with salt and pepper, and top with bacon and bleu cheese.

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