This delicious salad is perfect for a BBQ or anytime for a refreshing entrée salad. I love to use organic, heirloom cherry tomatoes to give it beautiful color. You can also add steamed or grilled artichokes for added flavor and fiber.

Salad Ingredients:

  • Lentils,  1 cup cooked and cooled or 1 package, already-steamed
  • Organic Arugula (it’s very convenient to buy a package of organic, greens already clean)
  • 1-cup organic cherry tomatoes, halved
  • ¼ large organic cucumber, chopped
  • 1 shallot, diced (separate 1 heaping T for the dressing)

Dressing Ingredients:

  • 3 T+ olive oil
  • 1 T rice vinegar
  • 1 T Dijon mustard
  • 1 T diced shallot

Directions:

  • If using dry lentils, boil 1 cup lentils in 2 cups salted water, then simmer for at least 15-20 min or until tender.
  • Add greens to salad bowl, adding tomatoes, cucumber & shallots. Then add lentils and combine.
  • Dress with vinaigrette, combine and serve

Note: arugula holds up best if you want to prepare in advance or anticipate having leftovers

Recipe borrowed & adapted from Chef Tom Fraker

Debbie Janoff, CINHC, AADP
Certified Wellness Cooking Instructor/Certified Thyroid Coach
Wholey Fit Nutrition, LLC
www.wholeyfitnutrition.com
info@wholeyfitnutrition.com

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