Warm lentil salad with swiss chard, feta and red wine-black pepper vinaigrette
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For my family's Christmas dinner, my youngest brother, home from college, was in charge of the salad. He made amazing, taste-bud tingling, red wine-black pepper vinaigrette that he had enjoyed at a friend's house on Thanksgiving. His dressing was bold, but had great flavor; I thought with a little tweaking, it would be the perfect match for a warm lentil salad. I love eating lentils with swiss chard and feta - something about the combination makes the whole much greater and better than any single part. This is delicious as a light vegetarian dinner option, but is equally good with a link of Italian sausage, if you are looking for more protein. (The first photo above, includes sausage, while the second is the vegetarian version). NOTE: This dressing is purposely under-salted to accommodate the feta and sausage (if using). If you are making the dressing for a green salad, adjust salt to taste accordingly. - gingerroot
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