Spring Lentil Salad with Fresh Seasonal Veggies & Herbs
SHIP & Child Nutritional Services

tracy 2017, August

Ingredients

  • 1 cup brown lentils, rinsed
  • 1 cup fresh baby spinach leaves, chopped
  • 1 cup fresh baby kale leaves, chopped
  • ½ cup fresh radishes, sliced
  • 3 spring onions, sliced thin
  • ½ cup fresh herbs, chopped – flat leaf parsley and/or basil
  • ½ cup Quick & Easy Vinaigrette Dressing (below)

Directions

Cover the rinsed lentils with cold water. Bring to a boil, cover, reduce heat and simmer 20 minutes or until the lentils are al dente. Drain and rinse the lentils in cool running water. Place lentils in a bowl with the spinach, kale, radishes, spring onions and fresh herbs. Toss with the vinaigrette. Season to taste with a pinch of salt and pepper. Serve warm at once or cover and chill for later.

Quick & Easy Vinaigrette Dressing

  • 3 tablespoons vinegar – you may use red, white, cider, rice or balsamic
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced garlic (optional)
  • ½ cup olive oil

In a small bowl, whisk together the vinegar, Dijon mustard, garlic (optional) and a pinch of salt and pepper, to taste. While whisking drizzle in the olive oil. Voila!

Summer Lentil Salad variation (to replace spring spinach, kale, radishes):

1 cup cucumber, diced
1 pint cherry tomatoes, cut in half
Suggested fresh herb: tarragon

Fall Lentil Salad variation:

2 cups roast winter squash, cubed
1 tablespoon fresh rosemary


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