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