Hope 7 - JSY Sultry Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Romaine Lettuce, 2 cup rippedRed Leaf Lettuce, 2 cup rippedBaby Spinich, 2 cupArugula, 2 cup3 cups Lentils, (cooked)1/2 cup Blueberries, fresh4 Clementine, sectioned3 Plums, (2-1/8" dia)1 cup cherry tomatoes1/2 cup Grapes, seedless & halvedLemon Zest, 2 tbspClementine Zest, 2 tbsp.1 Lemon juiceCountry Grainy or Dijon Mustard, 3 tspParsley, 3 tbspCanola Oil 1 Tbsp.optional (not calculated in Nutrition Facts):1/2 oz. sliced Almonds1/2 oz. chopped UNSALTED Peanuts1/2 oz. halved Walnuts1/2 oz. whole or halved UNSALTED Cashews
The first step is optional IF you decide to use the nuts (FOOD ALGERY ALERT)
1: In a dry pan toast the desired nuts. When toasted set aside. ****If you decide to use any of the toasted nuts to garnish your dish REMEMBER even though you are not directly cooking with the nuts the nut oil residue is still coating the pan. That little amount of nut oil could cause an allergic effect on those dinners who may already be sensitive to nuts.****
2)Into the pan add water & the Lentils according to the package directions. You will need 1 Cup of cooked Lentils when the beans have blossumed. Remove Lentils from the pan to a bowl and cover tightly with plastic wrap.
3)In your pan drizzle 1 tps. of canola oil. (reserve the rest to drizzel over the completed dish) When the oil begins to shimmer add the Cherry Tomatos. The Tomatos will begin to burst and form a pan sauce.
4) Add the Plum sections & the Grape halves. Allow fruit to render some of their juices and warm up. Return the cooked Lentils.
5) The Dressing: In a prep bowl mix together the Lemon Zest, Clementine Zest, Lemon Juice, Mustard of choice, and chopped Italian Leaf Parsley.
6) In your serving bowl combine the fresh Baby Spinich, Romaine Lettuce, Red Leaf Lettuce, Arugla & Clementine sections.
7) At the moment of serving mix in the heated sauce, the dressing, the reserved Canola Oil. If you decide to top the dish with the toasted nuts add them now.
******************Chef's Note***************
For an extra PUNCH IN THE NOSE try Trader Joe's Saki Wasabi Mustard or Anne's Organic Horseraddish Mustard, in place of the Grainy or Dijon. POW!
Number of Servings: 8
1: In a dry pan toast the desired nuts. When toasted set aside. ****If you decide to use any of the toasted nuts to garnish your dish REMEMBER even though you are not directly cooking with the nuts the nut oil residue is still coating the pan. That little amount of nut oil could cause an allergic effect on those dinners who may already be sensitive to nuts.****
2)Into the pan add water & the Lentils according to the package directions. You will need 1 Cup of cooked Lentils when the beans have blossumed. Remove Lentils from the pan to a bowl and cover tightly with plastic wrap.
3)In your pan drizzle 1 tps. of canola oil. (reserve the rest to drizzel over the completed dish) When the oil begins to shimmer add the Cherry Tomatos. The Tomatos will begin to burst and form a pan sauce.
4) Add the Plum sections & the Grape halves. Allow fruit to render some of their juices and warm up. Return the cooked Lentils.
5) The Dressing: In a prep bowl mix together the Lemon Zest, Clementine Zest, Lemon Juice, Mustard of choice, and chopped Italian Leaf Parsley.
6) In your serving bowl combine the fresh Baby Spinich, Romaine Lettuce, Red Leaf Lettuce, Arugla & Clementine sections.
7) At the moment of serving mix in the heated sauce, the dressing, the reserved Canola Oil. If you decide to top the dish with the toasted nuts add them now.
******************Chef's Note***************
For an extra PUNCH IN THE NOSE try Trader Joe's Saki Wasabi Mustard or Anne's Organic Horseraddish Mustard, in place of the Grainy or Dijon. POW!
Number of Servings: 8
Nutritional Info Amount Per Serving
- Calories: 157.4
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 76.3 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 8.5 g
- Protein: 8.8 g
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