Lentil, Apple & Walnut Salad with Cider Dressing

by Kate Sherwood

Makes 8 servings

INGREDIENTS

1½ cups French lentils

3 cloves garlic

2 sprigs thyme

1 bay leaf

2 cups apple cider

2 tablespoons whole grain Dijon mustard

2 tablespoons cider vinegar

2 shallots, minced

3 tablespoons canola oil

½ teaspoon kosher salt

Freshly ground black pepper

1 apple, diced

5 ounces baby spinach

½ cup chopped walnuts

DIRECTIONS

1. In a medium pot, cover the lentils, garlic, thyme and bay leaf with water by 2 inches.

2. Bring to a boil then reduce to a simmer. Cook until tender but not mushy – start checking them at 15 minutes.

3. Drain, rinse under cold water and discard the garlic, thyme and bay leaf.

4. In a sauté pan, boil the cider until reduced to 1/ 3 cup. Allow to the cider to cool then whisk reduced cider together with the mustard, vinegar, shallots, and oil.

5. Season the dressing with up to ½ teaspoon salt and pepper. Toss apples, lentils and spinach in the dressing. Arrange salad on a platter and garnish with the walnuts.

Per Serving: Calories 260; Total Fat 10 g; Sat Fat 0.5 g; Protein 12 g; Carbs 32 g; Fiber 10 g; Cholesterol 0 mg; Sodium 240 mg.