Lentil Salad with Green Grapes, Almonds, Red Peppers, and a Lemon Cumin Vinaigrette

Recipe at: www.ciaprochef.com/grapes/grap...
This North African-inspired vegetarian salad combines lentils, roasted red bell peppers and almonds, with the sweetness and crunch of fresh green grapes.
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Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.

[@marilynsnider8183]

How about using sun dried tomatoes, instead of the peppers? I think it would be much better.

[@queenaguirre515]

How about you tried it first just the way she made it? Next time add the tomatoes???

[@johnkozup9959]

How about both dried

[@johnkozup9959]

Dried tomato and. Red or green peppers? Plus maybe Chile's? I really like this idea. I am a big lentil and split pea fan. The possibilities are almost endless. Thanks ciaa