Over the weekend, we spent 13 hours in the car,
went 2 rounds with full plates of turkey and all its accomplices,
ate a shocking amount of taco dip,
and spent 3 days eating just a tich of dessert after breakfast, lunch, and dinner,
which comes out to approximately 4 servings of apple crisp, 2 of cheese cake, and just under 32 cookies.
And today, I’ve changed 1 sick little baby’s diaper nearly 10 times already.
Sad business.
All of this adds up to some serious need for some healthy food in our bellies.
Detox food.
Germ-fighting food.
Moments like these call for immune-boosting lentils heroes, wielding anti-oxidant rich grape bombs, surrounded by their trusty ally Vitamin-C-rich lemon juice.
This little salad is just what you need to add some freshness to your life after a weekend of indulgent consumption. It will help you fight off those cold germs that your crusty-nosed nephew sneezed all over you this weekend, and it tastes like a little piece of fall heaven.
And the dressing. So simple, but so flavorful. Just a little red wine vinegar, lemon juice, honey, and olive oil.
You’ve got grapes and feta. Salty and sweet. Lentils and toasted walnuts. Hearty and crunchy. Plus that dressing adds just the right of bite to balance it all out.
Make this. Prepare your body for the coming cold weather. Give it a head start before the onslaught of Christmas cookies start. And eat a third of it as you make it because no one’s there to stop you.
(recipe from Cheap Recipe Blog
(yields about 6 servings)
This tasty lentil salad uses great fall flavors of grapes and celery paired with feta and crunchy walnuts, with a zesty red wine vinegar dressing.
Ingredients
Salad
3/4 c. dried lentils (brown or green)
1 c. chopped walnuts, toasted
1 1/2 c. red seedless grapes
2 celery stalk
1 c. feta cheese
Dressing:
2 tbsp. red wine vinegar
Juice from one lemon
2 tsp. honey
3 tbsp. olive oil
Instructions
Cook the Lentils:
Bring 2 1/2 c. of water to boil in a medium saucepan. Add lentils. Reduce to a simmer and cook uncovered for about 20 minutes, or until lentils are tender. Drain lentils and rinse with cold water. Set aside.
Toast the Walnuts:
Stir walnuts in a dry pan over medium heat until lightly browned. Chop walnuts. Set aside.
To make dressing:
Whisk red wine vinegar, lemon juice and honey together. Slowly whisk in olive oil. (Or shake all ingredients together vigorously in a jar).
Assemble the Salad:
Halve grapes. Cut celery into thin slices. Combine all salad ingredients (EXCEPT WALNUTS) in a serving bowl.Pour dressing over salad and mix. Season with fine grain sea salt, if desired.
Add in walnuts JUST before serving, or they will not have that great crunch!
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Keeps well, covered in the fridge, for about 4-5 days.
Wow, what a unique salad recipe. Can’t wait to try this recipe. Oh boy, I hope little Owen is feeling better.
nice photography on this post!
I love this salad! What a lovely post gorge meal.
That’s what we thought too!
Liz – you made that salad at potluck! Ha! We’ve been discussing it for the last week at my house and Eileen just made it tonight for her small group potluck. We have about 600lbs of lentils to eat our way through over this way and this recipe is now in our toolbox. Thanks!!
Ha! Love it! Glad you liked the salad and have a new way to plow through those lentils!
Now this is my kind of salad! I am so happy I found your blog. All of your recipes look fantastic!