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Chopped Kale and Lentil Salad
Nancy T.
Nancy brought this nutritious, delicious dish to our Spring Potluck. This is best assembled just before the meal.
1 large bunch kale, washed, dried, de-stemmed and chopped or torn (about 4 cups)
470 ml2 c. cooked green lentils
180 ml3/4 c. walnuts, toasted and roughly chopped
2 small shallots, thinly sliced
30 ml2 T. white or apple cider vinegar
120 ml1/2 c. boiling water
sea salt
one pear, cubed
Dressing:
15 ml1 T. dijon mustard
44 ml3 T. lemon juice
30 ml2 T. red wine vinegar
30 ml2 T. water
30 ml2 T. olive oil
fresh ground pepper
1 ml1/4 tsp. sea salt
If kale seems tough, steam for just a couple of minutes.
Place the shallots in a bowl. Add the salt and vinegar to the boiling water and pour over the shallots, letting them pickle for 5 minutes.
Whisk together the mustard, lemon juice, red wine vinegar, water, olive oil, pepper and salt.
Combine the kale, lentils, walnuts, and shallots and toss with dressing to coat. Add pear just before serving.