Lentil Asparagus Salad By Lisa Villiarimo, Food Specialist
Salad: 1 lb Asparagus, trimmed 3 cups cooked green lentils (1 1/4 cup dried) 2 carrots peeled into long strips (or grated) 1 1/2 cups baby arugula 1/4 cup chopped Italian parsley 1/4 cup chopped carrot top greens (optional) 1/4 cup chopped green onions
Dressing: 1/4 cup lemon juice 1/4 cup olive oil (or coconut oil or avocado oil) 2 Tbsp coarse Dijon mustard 2 Tbsp smooth Dijon mustard 2 Tbsp apple cider vinegar 3/4 tsp kosher salt 1/2 tsp black pepper
Dressing: Mix all ingredients in a small jar and shake vigorously to combine.
Salad: Place dried lentils on a baking tray and sort through—look for any misshapen lentils, rocks or dirt. Place into colander and rinse well. Add lentils to pot with 4 cups of salted water. Cook for 18-20 minutes or until tender. Drain off excess water and set aside. Cut asparagus on the bias into 2 inch pieces. Prepare a bowl of ice water. Blanch asparagus in a large pot of boiling, salted water until crisp-tender, approximately 2 minutes. Drain and immediately place into bowl of ice water. Drain asparagus and add to bowl with cooked lentils, carrots, arugula, parsley, carrot top greens & green onions. Add dressing and mix to combine. Adjust seasonings to taste.