Lentil and Summer Harvest Salad
Makes
2
servings
Use your fresh garden veggies in this seasonal salad.
Meal Type
Salads & Soups
Diet Type
Gluten-Free
Vegetarian
Ingredients
1 cup French Green lentils, uncooked
4 cups water
Vinaigrette
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sea salt
¼ cup cilantro
¼ cup parsley
1 tablespoon shallots, chopped fine
½ teaspoon black pepper
½ cup pickled red onions (see note below)
1 medium cucumber cut into ¼ inch dice
1 basket cherry tomatoes sliced in half
6 cups mixed salad greens
¼ cup crumbled feta cheese
4 cups water
Vinaigrette
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sea salt
¼ cup cilantro
¼ cup parsley
1 tablespoon shallots, chopped fine
½ teaspoon black pepper
½ cup pickled red onions (see note below)
1 medium cucumber cut into ¼ inch dice
1 basket cherry tomatoes sliced in half
6 cups mixed salad greens
¼ cup crumbled feta cheese
1
Pick through and wash lentils. In a medium saucepan, cover with 4 cups water and cook until tender (about 30 minutes).
2
Combine the vinaigrette ingredients.
3
Place all the veggies in a large bowl.
4
Add the cooked lentils and pour the dressing over the salad. Toss well.
5
Fold in the cheese.
6
Note: To pickle red onions chop them fine and place in a small jar. Cover with red wine vinegar. Let sit for at least an hour before using. They are good in salads enchiladas and eggs. Use the vinegar in salads