I hope everyone had a great weekend! I must say that between sun tanning, reading and yoga I had a very relaxing weekend, but who is ever ready to go back to work?! But the sun has been shining non stop and it’s been HOT so I’m happy where ever I am.
This recipe was another good page ripper from the gym but I have no idea what magazine it was out of. I altered a few things and I served it atop a large bed of fresh spinach kudos’ to my garden! I’ve been throwing those leafy greens in everything lately and I feel great. For all the great benefits of adding spinach to your diet, check out this link. This salad is nothing like any other salad I’ve tried. It has a very distinctive taste and I loved it! Not to mention all the nutrients and vitamins especially from the lentils. To read all the great benefits of these tiny little beans, check out this link. I will definitely be making this salad again. It’s super filling and between the beans, veggies, fruit and lean protein I am sold on this full meal deal salad! Enjoy!
- 4 cups water
- 1 cup French lentils
- 2 cloves garlic, lightly smashed
- 1 bay leaf
- 1 tsp kosher salt plus pinch
- 1 red onion, diced
- 3 Tbsp plus 2 teaspoons red wine vinegar
- 2 Tbsp plus 2 teaspoons coconut oil
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 Tbsp Dijon mustard
- Black pepper
- 4 low-fat chicken sausages
- 1 bunch watercress, coarse stems removed
- 1 small Granny Smith apple, cored and sliced thinly
1. Bring the water to a boil. Add the lentils, garlic, bay leaf and salt to the boiling water and simmer (partially covered) for 15 minutes. Stir, cover and cook until lentils are tender, about 10 minutes. Drain and transfer to a large bowl; discard garlic and bay leaf.
2. Meanwhile, in a medium bowl, toss 2 tablespoons of the diced onion with 2 teaspoons each of the vinegar and oil. Season with a pinch of salt and set aside.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add remaining onion and the carrot and celery to skillet. Saute the vegetables about 6 to 8 minutes. Add vegetables to lentils; toss with 3 tablespoons vinegar, 2 teaspoons oil and the mustard. Season with salt and the black pepper to taste.
4. In skillet, heat remaining oil over medium-high heat. Add the sausages and cook, turning, until browned, about 5 minutes. Transfer to a cutting board and slice on the diagonal.
5. Add the watercress and apple to the dressed red onion and toss well. To serve, make a bed of lentils on each plate. Top with watercress-apple salad and sausage.
If you have a complete set of salad bowls and they all say Kool Whip on the side, you might be a redneck. ~ Jeff Foxworthy