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Lentil, Apple & Walnut Salad with Cider Vinaigrette

posted Aug 4, 2014, 5:43 AM by Susan McGowan   [ updated Oct 10, 2017, 6:00 AM by Tracy Ducker ]
Lentil, Apple, & Walnut Salad with Cider Vinaigrette


Vegan, Cholesterol Free, Good Source of Iron 

Contains Nuts

Yield: 8 servings

This lentil salad is perfect for fall. Serve as a side dish or vegetarian entree, and make extra to take for lunch.

Ingredients
3/4 c dry lentils
1 cup water
1/2 c apple cider
1 Tbsp Dijon mustard
1 Tbsp apple cider vinegar
1 shallot, sliced
4 1/2 tsp olive oil
1/4 tsp salt, kosher
1/2 apple, chopped
2.5 oz fresh spinach
1/4 c walnuts, chopped

Directions
1. Place dry lentils in a colander or sieve and rinse with cool water. Drain.
2. Combine rinsed lentils and water in a pot. Bring water to a boil and then reduce to a simmer. Cook covered until tender, stirring occasionally. For brown, French, or yellow lentils, allow 25-30 minutes for cooking. For red lentils, allow 5-10 minutes. Drain any excess cooking liquid. Allow to cool.
3. While lentils are cooking and cooling, combine Dijon mustard, cider vinegar, shallots, oil, and salt to make a dressing.
4. Toss together cooled lentils, apple, spinach, and walnuts. Drizzle with dressing and toss gently to coat. Serve chilled.

Nutrition Facts (per serving)
120 calories, 5 g fat, 0 g saturated fat, 0 mg cholesterol, 105 mg sodium, 15 g carbohydrates, 5 g fiber, 4 g sugar, 5 g protein, 
0% DV Vitamin  D, 2% DV Calcium, 10% DV Iron, 6% DV Potassium.


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