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Lentil and Apple Salad with Maple Vinaigrette
Instructions
-
BRING water to a boil in medium saucepan over high heat. Add lentils. Reduce heat to low. Cook 4 minutes. Remove from heat. Cover and let stand 2 minutes. Drain. Cool completely.
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WHISK syrup, vinegar, oil, mustard, garlic, salt and pepper in large bowl.
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ADD lentils, apple, fennel, celery, celery leaves and onion to bowl. Toss to coat. Chill. Stir before serving.
Yields:
Yields: 8
Prep Time:
Prep Time: 40 min
Cook Time:
Cook Time: 15 Min
Ingredients
- 3 cups Water
- 1 cup truRoots® Organic Sprouted Lentil Blend
- 1/4 cup pure maple syrup
- 2 tablespoons balsamic vinegar
- 2 to 4 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons Dijon Mustard
- 1/2 teaspoon minced garlic
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 cup diced apple
- 1 cup diced fennel bulb
- 1/2 cup sliced celery
- 1/2 cup coarsely chopped celery leaves
- 1/4 cup finely chopped red onion
Instructions
-
BRING water to a boil in medium saucepan over high heat. Add lentils. Reduce heat to low. Cook 4 minutes. Remove from heat. Cover and let stand 2 minutes. Drain. Cool completely.
-
WHISK syrup, vinegar, oil, mustard, garlic, salt and pepper in large bowl.
-
ADD lentils, apple, fennel, celery, celery leaves and onion to bowl. Toss to coat. Chill. Stir before serving.
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