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Preparation time
15 minutes
Total time:
22 minutes
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Ingredients
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125 mL (1/2 cup) cashews
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75 mL (1/3 cup) balsamic vinegar
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1 or 2 fresh sprigs thyme
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45 mL (3 tbsp) olive oil
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2 mL (1/2 tsp) garlic, minced
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2 celery stalks, diced
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1 red bell pepper, diced
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3 green onions, chopped
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2 green apples, julienned
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500 mL (2 cups) canned lentils, rinsed and drained
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to taste salt
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to taste pepper
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Directions
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In a non-stick skillet over high heat, lightly toast nuts. Set aside.
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In the same skillet, add vinegar and thyme. Reduce by half. Remove sprigs of thyme.
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Pour vinegar reduction into a salad bowl. Add olive oil and garlic. Whisk with fork until emulsified.
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Add celery, pepper, green onions, apples and lentils.
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Mix gently and sprinkle with toasted nuts. Season with salt and pepper to taste.
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