Sugar Snap Pea & Lentil Salad with Mint Vinaigrette –

Sugar Snap Pea & Lentil Salad with Mint Vinaigrette

  By lentilsorg  

July 19, 2015

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  • Prep: 10 Minutes
  • 10 Minutes

    10 Minutes

  • Yields: 6


  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.



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)


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


Nutrition Facts

Serving Size1 cup (250 mL)
Sodium270 mg
Potassium332 mg
Protein10 g
Cholesterol10 mg
Sugar6 g
Total Fat13 g
Saturated Fat3 g
Total Carbohydrates20 g
Dietary Fiber7 g