Asparagus and Lentil Salad with Chive and Cider Vinaigrette
- serves 6-8
A fresh salad that's perfect for lunch or a dinner side.
Recipe courtesy of Lentils.ca
½ bunch asparagus (trimmed), sliced thinly on an angle
½ heads radicchio, sliced thinly
1 ¼ cup (300 mL) cooked green lentils
1 cup (250 mL) snow peas, thinly sliced (on an angle)
½ cup (125 mL) prosciutto
¼ cup (60 mL) cider vinegar
1 tsp (5 mL) whole grain mustard
¼ cup (60 mL) chives, thinly sliced
2 tsp (10 mL)
½ cup canola oil
dash salt and ground black pepper
1. Toss all ingredients asparagus, radicchio, lentils, snow peas, and prosciutto in a medium bowl.
2. For the dressing: in a separate bowl whisk the vinegar, mustard, chives, and honey together. Slowly pour the oil in while whisking. Season the dressing with salt and pepper to taste.
3. Toss the salad with the dressing and serve!