Lentil Chopped Salad with Honey Walnut Dressing
Serves 610 mins prep20 mins cook
It helps add a productive burst to my day, with no afternoon crash.
0 servings
What you need
Instructions
0 Bring a medium saucepan of heavily salted water to a boil over medium-high heat. 1 Rinse dried lentils in a strainer, then add to boiling water. 2 Cook for 15-20 until lentils are tender but not falling apart. 3 While the lentils cook, make the dressing. 4 Add all dressing ingredients to a blender and blend for 20-30 seconds. The dressing should be smooth and thickened, with a little bit of texture from the walnuts. 5 When lentils are done, strain and add to a large serving bowl with cabbage, tomatoes, and green onions. Break up the feta and add to the bowl. 6 Drizzle the salad with the toasted walnut dressing and toss well. 7 Serve, or refrigerate as this will keep well for 4-5 days.View original recipe