Green Lentil Summer Salad

I love creating summer salads. Using greens, pastas and even grains. This recipe idea was no exception. Tender green lentils combined with cucumber, sweet corn, sweet peas, red onion, celery and feta cheese in a white balsamic vinaigrette. High in protein and high in flavor.

I want you to try this recipe so much, I'm sharing the recipe!

Ingredients

For the Green Lentil Salad:
2 quarts Water
2 cups Lentils
½ cup Celery, chopped
½ cup Red Onion, chopped
½ cup English Cucumber, chopped
½ cup Fresh Sweet Corn
½ cup Fresh Sweet Peas, shucked
Fresh Basil, torn for garnish
Feta Cheese, to taste

For the Vinaigrette :
½ cup Extra Virgin Olive Oil
¼ cup White Balsamic Vinegar
2 tbs Honey
½ tsp Kosher Salt
¼ tsp Black Pepper
¼ tsp Italian Seasoning

Instructions

For the Green Lentil Salad:
1. Combine water and lentils in a pot and bring to a boil; cook at a boil until the lentils are tender but not mushy, 15 to 20 minutes. Drain and rinse with cold water to cool.
2. Gently toss lentils, corn, peas, tomatoes, cucumber, celery, and red onion together in a large bowl. Add vinaigrette (instructions below) and toss.
3. Cover bowl with plastic wrap and refrigerate at least 1 hour, up to 2 days.

For the Vinaigrette:
1. Whisk all ingredients together for 30 seconds or until blended.

The Bald Chef's Notes: This recipe is also great made by adding cherry tomatoes or wilted greens, such as kale, Swiss chard or spinach.

Here's to good health and good eating!

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