Summer Salad with Cherries and Black Lentils.
A colorful and antioxidant rich summer salad with greens, lentils, fresh cherries and red onions.
Ingredients
- 1 cup sweet cherries halved and pitted
- 1 small red onion thinly sliced
- ½ cup black lentils picked over and rinsed
- ½ cup unsalted pepitas
- 6 cups spring salad mix
For the Dressing:
- 8 sweet cherries pitted
- ¼ cup white vinegar
- ½ cup olive oil
- 2 Tablespoons maple syrup
- 1 Tablespoon organic cane sugar
- 1 teaspoon sea salt
- ¼ teaspoon pepper
Instructions
- Place the lentils in a small pot with enough water to cover them by one inch. Bring to a boil, then reduce heat to medium. Cook for about 20-25 minutes until tender but not mushy. Drain off extra water and set lentils aside to cool.
- Place the 8 cherries, white vinegar, olive oil, maple syrup, organic cane sugar, salt and pepper in the food processor or blender. Blend on high speed until smooth and emulsified. Set aside.
- Place the spring salad mix, cherries, cooled lentils, red onions, and pepitas on a large platter or in a bowl. Drizzle with the cherry vinaigrette before serving.
Notes
You can use Rainier cherries if you prefer.
If you would rather use a different kind of lentil, try green lentils or French green lentils.
You can keep this salad in the refrigerator for 2 days. It is best eaten fresh.
Nutrition
Calories: 442kcalCarbohydrates: 33gProtein: 9gFat: 31gSaturated Fat: 4gSodium: 600mgPotassium: 302mgFiber: 6gSugar: 15gVitamin A: 705IUVitamin C: 18.5mgCalcium: 42mgIron: 3.3mg
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