Market Vegetable Dinner*

Serves 4

1/4 C lentils
1 large onion, peeled, halved from tip to stem and slivered
1 red pepper, cut into rounds
1 small zucchini, cut into 1/4-inch thick rounds
1/2 1b large cultivated mushrooms, halved
1/2 C small cauliflower florets
1 ear white corn, kernels removed
1 T Dijon mustard
1/3 C sherry vinegar
1/4 C olive oil
1 C Florida avocado, in large dice, chilled
1 large tomato, in large dice, chilled
1 head butter or Boston lettuce, washed, dried, torn, chilled

Bring a pot of water to a boil and cook the lentils until soft but not mushy, about 15 minutes. Drain and pour into a salad bowl. Meanwhile, place a wok over high heat on the stove; add cooking spray. Add the onion and quickly spread it across the bottom and sides of the wok. Cook 1-1/2 minutes without stirring. Stir the onions and cook another minute.

Scrape into the salad bowl and replace the wok on the stove. Add cooking spray and when the wok is hot again, add pepper and zucchini. Cook, stirring frequently, about 2 minutes. Add the contents of the wok to the salad bowl and mix. Replace the wok on the stove.

Add cooking spray and when it is hot again, add the mushrooms. Place a lid on the wok and cook for 30 seconds. Remove lid and cook, stirring frequently, another 1 to 2 minutes. Remove from the heat, add the mushrooms to the salad bowl, and mix. Replace the wok on the stove.

When the wok is hot again, add the corn. Cook 1 minute without stirring, then for another 30 seconds, stirring constantly. Remove from the heat and add the corn to the salad bowl. Mix all ingredients and place the bowl in the refrigerator for 20 minutes.

Combine mustard and vinegar in a small bowl and beat in the oil. Just before serving, add avocado, tomato, and lettuce to the salad bowl. Pour over the vinaigrette and toss everything together.