By lentilsorg Salad, Side Dish
July 16, 2015
As if this fresh salad wasn't good enough on its own, the honey-mustard vinaigrette with a hint of thyme truly steals the show.
2 cups (500 mL) chopped broccoli(cleaned florets and stems)
1 1/2 cup (375 mL) cooked lentils
1 1/2 cup (375 mL) chopped baby kale (or spinach)
1 cup (250 mL) pomegranate arils (approx.1 medium size fruit, seeded)
1/4 cup (60 mL) toasted sunflower seeds
1/4 cup (60 mL) white wine vinegar (or favourite vinegar)
2 tsp (10 mL) whole grain mustard
2 tsp (10 mL) honey
1 tsp (5 mL) finely chopped thyme
1/4 cup (60 mL) canola oil
dash salt & black pepper
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