Name: Asparagus and Lentil Salad with Chive and Cider Vinaigrette
Yield: 6-8 servings
Ingredients: 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

Asparagus and Lentil Salad with Chive and Cider Vinaigrette

Yields

6-8 servings

A fresh salad that’s perfect for lunch or a dinner side.

Recipe courtesy of Lentils.ca

ingredients

bunch asparagus (trimmed), sliced thinly on an angle

heads radicchio, sliced thinly

1 ¼

cup (300 mL) cooked green lentils

cup (250 mL) snow peas, thinly sliced (on an angle)

cup (125 mL) prosciutto

cup (60 mL) cider vinegar

tsp (5 mL) whole grain mustard

cup (60 mL) chives, thinly sliced

tsp (10 mL)

cup canola oil

dash salt and ground black pepper

Ingredient Substitution Guide

directions

Step 1

Toss all ingredients asparagus, radicchio, lentils, snow peas, and prosciutto in a medium bowl.

Step 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.

Step 3

Toss the salad with the dressing and serve!

beans
lunch
salad
vegetables
vegetarian

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