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Chopped Salad with Lentils and Honey Champagne Vinaigrette

Variation: You could add shredded roasted or rotisserie chicken to this recipe.

Servings 6 servings
Author Linda Spiker

Ingredients

Salad:

  • ½ cup lentils cooked according to package directions usually 1 ¼ cup liquid
  • 1 cup Israeli couscous cooked according to package instructions
  • 1 head romaine lettuce chopped
  • 1 small shallot thinly sliced
  • 1 small carrot thinly sliced
  • ¼ cup roasted salted sunflower seeds or pistachio nuts
  • Soft goat cheese crumbled

Honey Champagne Vinaigrette:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup Champagne Vinegar
  • 1 T honey
  • 1 pinch sea salt
  • Few turns freshly ground pepper

Instructions

  1. Prepare lentils, when soft place in screen colander and rinse with cold water, set aside.

  2. Cook couscous, rinse, drizzle lightly with olive and stir and set aside. Put all dressing ingredients in a small container and whisk.

  3. Place chopped romaine, sliced carrots, couscous, lentils, shallots and sunflower seeds on a platter. Toss with dressing, top with desired amount of goat cheese. Season with sea salt and pepper to taste.

Recipe Notes

Make ahead: I like Black Beluga Lentils for this salad. But you may use whatever kind you prefer. Cook them in water or broth, chicken, veggie, beef, whatever floats your boat according to package instructions. As soon as lentils are soft place them in a screen colander and strain with cold water so they don’t get mushy.