1 cup(s) French green lentils or brown lentils, rinsed
4 cup(s) arugula, any tough stems removed, or mixed salad greens
1 small cucumber, peeled, seeded, and diced
1 cup(s) cherry tomatoes, halved
1/2 cup(s) crumbled feta cheese
Instructions
To prepare Garlic-Dijon Vinaigrette- Combine oil, lemon juice, vinegar, mustard,
and garlic in a blender, a jar with a tight-fitting lid, or a medium
bowl. Blend, shake, or whisk until smooth. Season with salt and
pepper.
To prepare salad- Bring 1 1/4 cups broth (or water) to a boil in a
small saucepan. Add couscous, cover, remove from heat, and let
stand until liquid is absorbed, about 5 minutes.
Combine 2 1/2 cups water and lentils in another saucepan. Bring to
a boil, reduce heat to a simmer, cover, and cook until just tender,
15 to 25 minutes. (Green lentils will be done sooner than brown
lentils.) Be careful not to overcook lentils or they will fall apart in
salad. Drain any excess water and let cool about 10 minutes.
If arugula leaves are large, tear into bite-size pieces. Toss
arugula (or greens) with 1/4 cup vinaigrette in a large bowl, then
divide among 4 large plates. In same bowl, toss couscous and
lentils with another 1/4 cup vinaigrette; divide mixture among
plates. Top each salad with cucumber, tomatoes, and feta and
drizzle each with 1 tablespoon vinaigrette. (Cover and
refrigerate remaining 1 cup vinaigrette up to 1 week.)
Originally Submitted
5/12/2009
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