1cup(250 mL) dry green lentilsrinsed & drained (yields 2 1/2 cups/625 mL cooked lentils)
2cups500 mL sliced green grapessee tips
1cup(250 mL) grated carrot
1cup250 mL grated purple cabbage
1cup(250 mL) diced yellow or red pepper
Dressing
1/4cup(60 mL) apple cider vinegar
1/4cup(60 mL) canola oilcold pressed if available (see notes)
2Tbsp(30 mL) liquid honey
2tsp(10 mL) Dijon mustard
2clovesgarlicfinely minced
Topping
3green onionsfinely sliced
1/2cup(125 mL) grated or crumbled cheese (Blue, Cheddar, Gouda, or Edam)
1/4cup(60 mL) pecan piecestoasted
1/4cup(60 mL) dried cranberries
Directions
In a saucepan, simmer split peas in 1 cup (250 mL) water until moisture is absorbed and peas are tender but not mushy, about 20 - 30 minutes. Drain, rinse and cool.
In a separate saucepan simmer lentils in 2 cups (500 mL) water until moisture is absorbed and lentils are tender, about 20 minutes. Drain, rinse and cool.
Meanwhile, combine dressing ingredients and set aside.
In a clear/glass salad bowl, layer ingredients starting with the cabbage, pepper, grapes, yellow peas, carrot and ending with lentils (or whichever order you prefer).
Sprinkle topping ingredients evenly over the lentils.
Serve with dressing on the side to drizzle over the salad once it's plated.
tips
You can substitute the grapes with 2 apples, diced.
If you can't find cold pressed canola oil, you can use a good quality extra virgin olive oil.
We love this salad. It’s a meal all in itself (and if you do the dressing on the side, it’ll save for many days.
We are so glad you enjoyed the salad, it is one of our favorites as well!
sounds great
We should try this salad
Worth a try
This was tasty even without the cheese (I forgot to add it till after a few bites). We tried it with cheddar but will try with perhaps Gouda or Mozzarella or even feta next time. Good make ahead lunch option.
1cup(250 mL) dry green lentils (rinsed & drained (yields 2 1/2 cups/625 mL cooked lentils))
2cups500 mL sliced green grapes (see tips)
1cup(250 mL) grated carrot
1cup250 mL grated purple cabbage
1cup(250 mL) diced yellow or red pepper
Dressing
1/4cup(60 mL) apple cider vinegar
1/4cup(60 mL) canola oil (cold pressed if available (see notes))
2Tbsp(30 mL) liquid honey
2tsp(10 mL) Dijon mustard
2clovesgarlic (finely minced)
Topping
3green onions (finely sliced)
1/2cup(125 mL) grated or crumbled cheese (Blue, Cheddar, Gouda, or Edam)
1/4cup(60 mL) pecan pieces (toasted)
1/4cup(60 mL) dried cranberries
1
In a saucepan, simmer split peas in 1 cup (250 mL) water until moisture is absorbed and peas are tender but not mushy, about 20 - 30 minutes. Drain, rinse and cool.
2
In a separate saucepan simmer lentils in 2 cups (500 mL) water until moisture is absorbed and lentils are tender, about 20 minutes. Drain, rinse and cool.
3
Meanwhile, combine dressing ingredients and set aside.
4
In a clear/glass salad bowl, layer ingredients starting with the cabbage, pepper, grapes, yellow peas, carrot and ending with lentils (or whichever order you prefer).
5
Sprinkle topping ingredients evenly over the lentils.
6
Serve with dressing on the side to drizzle over the salad once it's plated.
7
You can substitute the grapes with 2 apples, diced.
8
If you can't find cold pressed canola oil, you can use a good quality extra virgin olive oil.
This is the salad I was telling you about Shawna.
We love this salad. It’s a meal all in itself (and if you do the dressing on the side, it’ll save for many days.
We are so glad you enjoyed the salad, it is one of our favorites as well!
sounds great
We should try this salad
Worth a try
This was tasty even without the cheese (I forgot to add it till after a few bites). We tried it with cheddar but will try with perhaps Gouda or Mozzarella or even feta next time. Good make ahead lunch option.