Vibrant salads make me think of autumn. Yellow, green, brown. Light, but nourishing and flavorful. Lettuce, yellow peppers, red onions, radicchio and endives on a bed of green lentils. All with a gentle accent of oregano and chopped nuts. What else is there to say? Autumn served.

Ingredients:
– green lentils
– iceberg lettuce
– Batavia lettuce
– yellow peppers
– red onions
– radicchio
– endives
– olive oil
– chopped nuts
– sea salt
– dried oregano

Instructions:
Wash and dice the red onions, yellow peppers, radicchio, endives, Batavia lettuce and iceberg lettuce. Meanwhile, bring water and salt to a boil in medium saucepan over high heat and add the green lentils. Bring back to a boil. Cover and reduce heat to maintain a gentle boil. Cook for 30 minutes or until lentils are tender. Mix the green lentils with the diced vegetables and add some sea salt, dried oregano, olive oil and chopped nuts.