Winter Lentil and Pomegranate Salad

Excerpted from What the Health by Kip Anderson and Keegan Kuhn

Makes 4 to 5 servings

8 cups chopped romaine lettuce
6 to 8 tangerines, peeled and chopped
2 small avocados, peeled, pitted, and chopped
1 cup pomegranate arils (see Tip)
1½ to 2 cups cooked lentils or one 16-oz can cannellini beans, drained and rinsed
½ cup chopped pecans

TANGY MUSTARD DRESSING:

½ cup cashews
½ cup water
1 tsp apple cider vinegar
2 tsp spicy brown mustard
1/8 tsp salt
1/8 tsp pepper

In a large bowl, combine the lettuce, tangerines, avocados, pomegranate arils, lentils, and pecans. Drizzle with the dressing to taste. Serve, and enjoy!

DIRECTIONS FOR DRESSING:
Combine all the ingredients in a high-speed blender until the desired consistency is reached. You may need to add more water to thin it to your preference.

TIP: You can sometimes find pomegranate arils and cooked lentils in the refrigerated produce section of your grocery store. Trader Joe’s in particular often carries both.

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