French Lentil Salad for a Crowd

This can feed about 100 people, if you serve a few other dishes as well (works well with a pasta salad and a veggie salad).

16 oz. (1 bottle) balsamic vinegar
2 heads of garlic, cloves peeled and minced or pressed
Salt and Pepper to taste

3 bunches of broccoli
2 red peppers, seeded and diced
1 medium green cabbage, chopped finely and blanched
1 medium red cabbage, chopped finely and blanched
2 large bunches parsley, minced
1 large bunch basil, minced

1 quarts dry French lentils, soaked or sprouted, and then cooked till just tender

Lots of olive oil (at least 16 oz. or so)

Combine the vinegar and garlic with a bunch of salt and pepper in a large bowl; allow to mellow for ten or fifteen minutes.

Add the rest of the vegetables and herbs, and toss to mix. Add the lentils, and mix gently; add olive oil to taste. Adjust seasonings and add salt as necessary.