Crunchy Lentil Walnut Salad Recipes

Steps:

• Cook lentils with onion half, cloves, broth and thyme until tender but NOT mushy (check after about 25 minutes).
• In a large bowl, combine vinegar, garlic, green onions and oils.
• When lentils are done, drain and immediately pour dressing over the hot lentils (it's important to do this while lentils are hot).
• Season with salt and (lots) of black pepper; combine thoroughly, then cover and refrigerate overnight.
• Just before serving add the walnuts; finish by adding a little more white wine vinegar or walnut oil if you like and garnish with flat-leaf parsley and more black pepper.

Steps:

• Place sprouted lentils in large mixing bowl. Set aside.
• In a food processor, chop walnuts very small, but do not reduce to a powder. If chopping by hand, you want the walnut pieces to be similar in size to the lentils. Put walnuts in with lentils.
• In a food processor, chop the carrots. If processing by hand, you can also shred on a box grater. Put carrots in with lentils and walnuts.
• Next comes the spinach. Either pulse in food processor or mince with a knife. Put in with carrots, lentils and walnuts. Mix to combine thoroughly.
• For the dressing, shake all the dressing ingredients in a glass jar with a tight fitting lid until thoroughly mixed or use the bowl and whisk method. (if using the mayo, the bowl and whisk is much better suited).
• Drizzle the dressing over the salad ingredients and combine until thoroughly mixed. We wanted just a little dressing to give a "pop" of flavor. If you like more dressing on your salads, feel free to double the dressing amount. (When we make this with the mayo, we then use this as a sandwich filling).

Steps:

• Rinse the lentils and put them in a saucepan with plenty of lightly salted water and the bay leaf. Bring to a boil, decrease the heat to a simmer, and cook for about 20 - 25 minutes, until the lentils are tender but still have a good crunch/bite to them. Be careful to not overcook them.
• While the lentils are cooking, make the dressing. Mix the vinegar, mustard, oil, garlic, salt and pepper to taste. Adjust the dressing as you like to your taste preferences.
• Drain the lentils well and mix them into the dressing while still warm, stirring to cook the lentils. Remove the bay leaf and let cool to room temperature, stirring occasionally.
• Add in the walnuts and green onion. Taste, and add additional salt, if desired. I serve the salad at room temperature or warm. The salad can be made up to 2 days ahead and refrigerated. Let it come to room temperature before serving; it may need to be re-seasoned once refrigerated.

Steps:

• In a large salad bowl, combine the romaine, apple, walnuts and cherries. Drizzle with vinaigrette. Sprinkle with cheese.

Steps:

• Bring water and lentils to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until lentils are almost tender, about 15 minutes; add bulgur and salt. Cover saucepan and remove from heat; set aside until bulgur is tender and water is absorbed, about 20 minutes.
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion and garlic until until tender and fragrant, 5 to 10 minutes. Add tomatoes and red bell pepper; cook and stir until red bell pepper is tender, 5 to 10 minutes.
• Combine bulgur-lentil mixture and vegetable mixture in a bowl; add balsamic vinegar and 2 tablespoons olive oil and toss to coat.

Steps:

• Mix together carrots, walnuts and raisins.
• Combine mayonnaise, sugar and lemon juice and stir into carrot mixture.
• Chill until ready to serve.

Steps:

• Combine lentils, water and bay leaf in saucepan. Bring to a boil and cook, uncovered for 15 minutes (or until lentils are tender but crunchy). Drain thoroughly.
• Mix lentils with minced celery, carrot, onion and parsley. NOTE: This salad is much better if you make sure all vegetables are finely diced; the flavors blend much better than if you've used a regular-to-large dice.
• Mix the dressing: Mix olive oil, lemon juice, garlic, thyme, cumin, salt and pepper. Pour over lentils and toss.
• You can serve this right away, but the flavors blend beautifully if you refrigerate for a day or two. Serve at room temperature.