Recipe: Easy Layered Lunch Salad with Lime Chili Dressing (with couscous, lentils, and feta)

EASY LAYERED LUNCH SALAD
WITH LIME CHILI DRESSING

1 cup couscous
19 ounces cooked lentils, drained and rinsed
1/4 cup chopped fresh basil
1/2 teaspoon salt
4 carrots, grated
4 radishes, halved and sliced
2 cups chopped cauliflower flowerets
2 stalks celery, sliced
1 sweet red bell pepper, chopped
1 1/2 cups Lime Chili Dressing (recipe follows)
1 1/2 cups chopped English cucumber
2 cups cherry tomatoes, halved
1/2 cup crumbled feta cheese
1 green onion, chopped

In bowl, pour 1 1/2 cups boiling water over couscous; cover and let stand for 5 minutes. Fluff with fork. Refrigerate until chilled.

With fork, stir in lentils, basil and salt. Divide among eight 2-cup plastic or glass containers with tight fitting lids.

In bowl, combine carrots, radishes, cauliflower, celery and red pepper. Layer evenly over couscous.

Drizzle each with Lime Chile Dressing. Sprinkle with cucumber, tomatoes, feta and onion.

Top with lids; chill and serve in 4 hours. Serve with remaining 1/2 cup dressing on the side.

LIME CHILI DRESSING

1 cup vegetable oil
2 tablespoons chili powder
2 tablespoons water
4 teaspoons sugar
1 tablespoon lime rind, grated*
2/3 cup lime juice*
1 teaspoon salt

In jar, shake together all ingredients for the dressing. Makes 2 cups (refrigerate remaining 1/2 cup dressing)

*Grated lemon rind and lemon juice may be substituted for the lime.

Note from source: Packing salads in individual containers or jars means that you won't have to include serving plates for a picnic. If you're not on the go, create the layers in a large, straight-sided glass serving bowl for a colorful effect.

Servings: 8
Source: Canadian Living, July 1999