Lentil and Roasted Baby Potato Salad

Salad

1 1/2 lb baby potatoes, halved (500 g)

2 stalks celery, sliced (2)

2 carrots, chopped (2)

2 Tbsp canola oil (30 mL)

2 small cloves garlic, minced (2)

1/2 tsp salt (2 mL)

1/4 tsp pepper (1 mL)

1 can (19 oz) lentils, rinsed and drained (540 mL)

Mustard Herb Vinaigrette

3 Tbsp canola oil (45 mL)

3 Tbsp cider vinegar (45 mL)

2 Tbsp chopped fresh parsley (30 mL)

2 tsp Dijon mustard (10 mL)

1/4 tsp salt (1 mL)

1/8 tsp pepper (.5 mL)
Salad
1. Preheat oven to 400 ºF (200 °C). Line a baking sheet with parchment paper.
2. In a large bowl, toss together potatoes, celery and carrots with canola oil, garlic, salt and pepper. Spread onto prepared pan and roast for 25-30 minutes or until golden brown and tender.
3. Transfer roasted potato mixture into a large bowl and stir in lentils.
Mustard Herb Vinaigrette
1. In a small bowl or glass jar, whisk or shake together all the vinaigrette ingredients.
2. Pour vinaigrette over vegetable and lentil mixture. Toss until evenly coated. Serve warm immediately or make ahead and serve chilled. Store covered and refrigerated for up to 3 days.
TIP: The darker the colour of the celery, the more bitter the taste will be.