Saturday, August 18, 2012

Trench Warfare Warm Lentil Salad

Trench Warfare Warm Lentil Salad
Makes 6 servings

Your family might battle over who gets the last serving!

1 can (14-1/2 oz.) reduced sodium vegetable or chicken broth
1/2 cup dried baby red lentils, rinsed
1/4 cup olive oil
2 tsp. Dijon mustard
1 Tbsp. honey
1 Tbsp. cider vinegar
1/2 small shallot, minced
1/4 tsp. each salt and pepper
6 cups packed sturdy greens (kale, escarole, Swiss chard or mustard greens), washed and chopped
1/2 cup crumbled goat cheese

Heat broth and water to a boil in medium sauce pot.  Add lentils; reduce heat to simmer and cook until lentils are tender, about 7 minutes (do not overcook); drain.

While lentils are cooking, whisk oil, mustard, honey, vinegar, shallot, salt and pepper in small bowl.

Drain lentils; gently toss with greens in serving bowl.  Add dressing and toss to coat.  Sprinkle with goat cheese and serve.

I prepared this salad with 3 cups each of red Swiss chard and mustard greens and it was PHENOMENAL.  

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