Packed with nutrients, color and texture, this salad features black beluga lentils, ripe peaches, crunchy pecans, tangy Peppadew peppers and fresh arugula all dressed in a dill mustard vinaigrette.
Ingredients
Servings
Dill Mustard Vinaigrette | Serves 4
2 tbsps (30 milliliters) Olive Oil
1 1/2 tbsps (22 milliliters) White Balsamic Vinegar
Mix olive oil, white balsamic vinegar, ground mustard, sugar, dill, sea salt, and black pepper in small bowl with wire whisk until well blended. Set aside.
Salad
Rinse and drain lentils. Place lentils and water in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until tender. Drain and rinse under cold water. Let drain 15 minutes.
Lentil and Peach Salad
Place lentils in large serving bowl. Add 1 tablespoon (15 ml) of the vinaigrette to lentils; toss to coat. Add 1/2 cup (125 ml) of the peaches, 2 tablespoons (30 ml) of the pecans, the peppers, 3/4 tablespoon (12 ml) of the red onions and another 1 tablespoon (15 ml) of the vinaigrette; toss gently to coat. Refrigerate 1 hour.
Place remaining peaches, pecans, peppers and red onion on top of the lentil salad; arrange arugula around the lentil salad.
