Name: Lentil Salad with Tomatoes and Watercress
Yield: 6 servings (serving size: about 1 1/2 cups salad)
Ingredients: Vinaigrette:; 2 tablespoons balsamic vinegar; 1 tablespoon minced capers, drained; 1 garlic clove, minced; 2 tablespoons extra-virgin olive oil; Salad:; 1 ⅓ cups petite green or brown lentils; 2 bay leaves; ½ cup finely chopped celery, with some leaves; ½ cup finely chopped red onion; ¼ cup chopped fresh flat-leaf parsley; ½ teaspoon salt; 12 cherry tomatoes, halved; ¼ cup chopped fresh chives, divided; 4 cups trimmed watercress

To prepare salad, combine 4 cups water, lentils, and bay leaves in a medium saucepan; bring to a boil. Reduce heat; simmer 18 to 20 minutes. Drain; discard bay leaves. Gently stir together lentils, celery, onion, parsley, and salt. Add tomatoes and 2 tablespoons chives. Drizzle with vinaigrette; toss gently to coat. Divide watercress evenly among 6 plates; top with 3/4 cup lentil mixture. Top with remaining 2 tablespoons chives.

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Lentil Salad with Tomatoes and Watercress

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