With bright blue skies and beaming sun, I’ve been in the mood for bright and colorful foods! Luckily, a lovely case of lentils arrived on my desk not too terribly long ago, with a little recipe inspiration.
Fresh, clean, and satisfying, this easy salad can really round out an early summer evening…perhaps on the porch, with a lovely glass of wine -
A burst of sunshine!
Shasta Lentil Salad with Orange Vinaigrette
2 c. soaked PNW Coop Specialty Foods Shasta Yellow or Sunrise Lentils
½ c. hazelnuts, toasted and chopped
½ c. feta cheese
1 c. fresh spinach
1 Tbs. diced red onion
Zest and juice of one orange
2 Tbs. red wine vinegar
1 Tbs. Dijon mustard
3 cloves garlic, pressed
1 Tbs. raw honey
1/2 c. extra virgin olive oil
Sea salt and pepper
After soaking the lentils, drain and transfer to a medium pot. Cover with water, bring to a boil, then simmer for 10 minutes. Drain and cool. Transfer to a large salad bowl, adding the diced onion and spinach. Meanwhile, whisk together vinaigrette ingredients. Once thoroughly combined, pour over lentil salad. Gently stir in hazelnuts and feta. Enjoy.
**Adapted from Kim and Matt Davidson at PNW Coop Specialty Foods