Making use of sweet, ripe tomatoes and fresh herbs, the secret ingredient in this beet and lentil salad is a good Dijon-style mustard. It’s great to take along on summer picnics and potlucks.
Preparation Time: 20 minutes
Cooking Time:30 minutes
SALAD:
2 cups (500 mL) cooked green beluga lentils or du puy lentils
2 cups (500 mL) cherry tomatoes, halved
2 cups (500 mL) cooked, diced beets (about 2 medium)
1 (4-oz /130 g) container baby bocconcini cheese, drained and rinsed or full-size bocconcini cut into small pieces
1/2 cup (125 mL) shredded basil leaves 1/4 cup (60 mL) chopped parsley
2 Tbsp (30 mL) finely chopped chives 2 tsp (10 mL) mustard seeds
DRESSING:
4 Tbsp (60 mL) canola oil, camelina or locally-pressed sunflower oil
2 Tbsp (30 mL) cider vinegar
2 tsp (10 mL) Dijon mustard
2 tsp (10 mL) maple syrup
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Combine all of the salad ingredients in a large bowl. Gently toss together.
Combine the dressing ingredients in a dressing shaker or jam jar and shake well to combine.
Pour the dressing over the salad and stir to combine. Season to taste with salt and pepper.
Serves 8 (1⁄2 cup (125 mL) serving size)
Recipe courtesy of the Saskatchewan Mustard Development Commission.
