Cold Lentil Chopped Salad with Honey Walnut Dressing
This Lentil Chopped Salad is made with a base of lentils, cabbage, tomatoes, and radishes. It's then topped with green onions and a sweet honey walnut dressing.
Equipment
- Blender
Ingredients
Salad
- 1 cup dried green lentils
- Vegetable broth or water
- 1 cups cabbage chopped fine – I used purple cabbage coleslaw mix
- 1 cups cherry tomatoes cut in half
- 1 cup radishes chopped
- 2 green onions white and green parts, sliced thin
- Salt and pepper to taste
- Garnish: feta and chopped Italian parsley
Honey Walnut Dressing
- ⅓ cup toasted walnuts
- 1 large garlic clove peeled and smashed
- 1 tablespoon honey
- ⅓ cup apple cider vinegar
- ⅓ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
Instructions
- Cook lentils according to package directions using vegetable broth or water and set aside.
- While the lentils are cooking make the dressing: Add all of the ingredients to a blender and blend for 20-30 seconds. The dressing should be smooth and thickened, with a little texture from the walnuts.
- In a large bowl combine the lentils, cabbage, tomatoes, radishes, and green onions.
- Pour half of dressing over the salad and toss well.
- Garnish with feta and parsley. Enjoy!
Notes
Dressing makes about ⅔ cup so you will have leftovers.
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