Trader Joe's Spring Lentil Salad
Description
This easy and quick salad makes a delicious lunch, especially when served with a toasted, crusty bread topped with a soft goat cheese. It's not just delicious, it's hearty and healthy too.
Ingredients
Salad:
1 T. extra virgin olive oil
1/2 bag TJ’s Organic Tuscan Kale, finely chopped
1 package TJ’s Steamed Lentils
1 c. quartered TJ’s Baby Heirloom Tomatoes
Lemon-Mustard Vinaigrette:
1 small shallot, minced
2 T. lemon juice
1 T. rice vinegar
3 t. Dijon Mustard with White Wine
1 t. TJ’s Clover Honey
1/4 t. sea salt, or to taste
1/4 t. black pepper, or to taste
1/2 c. extra virgin olive oil
Directions
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Vinaigrette:
In a small bowl, whisk together shallot, lemon juice, vinegar, mustard, and honey; season with salt and pepper. Slowly whisk in oil until emulsified. Ajust seasoning, to taste. Set aside.
Makes about 1 cup vinaigrette.
Salad:
In a medium pan on medium heat, add 1 T. olive oil; add chopped kale; sauté until wilted, about 3 minutes. Add the package of cooked lentils; stir until heated through, about 3 more minutes.
Remove from heat; place in a large bowl. Add quartered tomatoes; gently fold in 1/4 c. vinaigrette. Add more vinaigrette, to taste, if needed.
This dish is great served warm, but can also be prepared a day in advance and served cold.
5 servings.