Make a meal out of this hearty salad, then end with delicious fruit-flavored ice cream.

Make a meal out of this hearty salad, then end with delicious fruit-flavored ice cream.

Your Menu: Serves 6

Garden-and-Grain Salad

• Parmesan toasts

Choose-a-Fruit Ice Cream

• Ice water with lemon slices

Test Kitchen Tips:

For Parmesan toasts, slice a loaf of French bread, then brush slices with olive oil. Sprinkle each with finely shredded Parmesan cheese. Bake in a 400 degree F. oven for 8 to 10 minutes or until toasted.

To peel fresh peaches for the ice cream, place peaches in simmering water for 30 seconds. Remove with a slotted spoon to a bowl of ice water. When cool enough to handle, use a sharp knife to pull the skin away from the fruit.

Shopping List:

For Salad

• 1 lemon
• 1 jar Dijon-style mustard
• 1 bulb garlic
• 1 package dry lentils
• 1 package uncooked basmati or long-grain rice
• 1 1-pound package carrots
• 1 bunch celery
• 1 seedless cucumber
• 1 red sweet pepper
• 1 yellow or green sweet pepper
• 1 package radishes
• 1 bunch green onions
• 1 4-ounce package crumbled feta cheese (optional)
• 1 loaf French bread
• 1 wedge Parmesan cheese
• 1 lemon

For Ice Cream

• 1 quart half-and-half, light cream, or milk
• 1 quart fresh blackberries, raspberries, or 5 peaches (or use frozen fruit)
• 2 8-ounce cartons whipping cream

Pantry Items:

For Salad

• olive oil
• salt
• ground black pepper

For Ice Cream

• sugar
• vanilla

Equipment Needed:

For Salad

• measuring cups and spoons
• cutting board and knife
• sieve
• blender
• rubber spatula
• medium saucepan with lid
• large bowl
• wooden spoon
• fine shredder

For Ice Cream

• measuring cups and spoons
• large bowl
• wooden spoon or rubber spatula
• blender
• sieve (optional)
• ice cream freezer

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