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Sugar Snap Pea & Lentil Salad with Mint Vinaigrette

Prep Time: 10 Minutes

Servings: 6

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    Salad

    3½ cups (875 mL) sugar snap peas, string removed & cut in thirds on a bias

    1½ cup (375 mL) cooked black (Beluga) or green lentils

    1½ cup (375 mL) thinly sliced small radishes

    2 cups (500 mL) baby arugula

    ½ cup (125 mL) crumbled feta cheese (reserve some for garnish)

    2 Tbsp (30 mL) thinly sliced green onions

    ¼ cup (60 mL) sunflower seeds (reserve some for garnish)

    Vinaigrette

    ¼ cup (60 mL) white wine vinegar

    2 Tbsp (30 mL) finely chopped mint

    1 tsp (5 mL) whole grain mustard

    1 tsp (5 mL) honey

    3 Tbsp (45 mL) olive oil

    salt & ground black pepper, to taste


Directions

  1. TOSS all salad ingredients together in a large bowl.
  2. WHISK together vinegar, mint, mustard, and honey. Whisk in oil in a slow steady stream. Season to taste with salt and pepper.
  3. TOSS prepared dressing with salad. Serve on individual plates or in a medium bowl. Garnish with sunflower seeds and feta cheese.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 230
  • Total Fat 13 g
  • Saturated Fat 3 g
  • Cholesterol 10 mg
  • Carbohydrates 20 g
  • Dietary Fibre 7 g
  • Sugar 6 g
  • Protein 10 g
  • Sodium 270 mg
  • Potassium 332 mg
  • Folate 123 mcg