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Salad of lentils with sundried tomatoes, grated carrot, sliced radish and scallions in a lemon vinaigrette with a hazelnut basil pesto and a vegan roasted red pepper aioli. Can be made with or without hard boiled eggs.
This is an excellent main course for vegetarians and a delicious side dish as well. :) This dish was inspired by a salad my friend Sharron Wood made as part of a yummy middle eastern lunch.$7.50 Per Serving