Lentil Salad With Italian Sausage And Mustard Vinaigrette

• 1 1/2 cups green lentils or 1 1/2 cups brown lentils, rinsed and picked over
• 3/4 lb Italian turkey sausage link, casings removed
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped celery
• 1 cup sliced green onion
• 1/2 cup chopped Italian parsley
• Dressing
• 1/2 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 2 garlic cloves, crushed through a press
• 1/2 teaspoon salt
• fresh ground black pepper
• red leaf lettuce
• 4 ripe plum tomatoes, cored and cut into wedges
• 2 hard-boiled eggs, peeled and halved
• 8 radishes

1. Cook the lentils in boiling water to cover for about 20-25 minutes or until tender; drain, rinse with cool water, drain and set aside.
2. Crumble the sausage into a large nonstick skillet.
3. Cook over medium heat for about 5 minutes or until browned, break up the sausage with a utensil; set aside to cool.
4. In a large bowl, mix together the green and red peppers, celery, green onions, and parsley; add in the cooled lentils and sausage.
5. To make the dressing: whisk together the oil, vinegar, mustard, garlic, salt, and pepper; pour over salad; toss to coat.
6. Line plates with lettuce leaves; spoon salad into the center; garnish with tomato wedges, eggs, and radishes.

green lentils, italian turkey sausage, green bell pepper, red bell pepper, celery, green onion, italian parsley, dressing, extra virgin olive oil, red wine vinegar, mustard, garlic, salt, fresh ground black pepper, red leaf lettuce, tomatoes, eggs, radishes

Taken from www.food.com/recipe/lentil-salad-with-italian-sausage-and-mustard-vinaigrette-130988 (may not work)