Packed with nutrients, color and texture, this salad features black beluga lentils, ripe peaches, crunchy pecans, tangy Peppadew peppers and fresh arugula all dressed in a tarragon mustard vinaigrette.
30m
PREP TIME
20m
COOK TIME
228
CALORIES
14
INGREDIENTS
Servings: 9 (1/2 cup)
Ingredients
- Tarragon Mustard Vinaigrette
- 1/4 cup olive oil
- 3 tablespoons white balsamic vinegar
- 2 tablespoons prepared coarse ground mustard
- 1 tablespoon sugar
- 1 tablespoon McCormick Gourmet™ All Natural Tarragon
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- Lentil and Peach Salad
- 1 cup dried black beluga lentils
- 2 1/2 cups water
- 2 cups chopped peaches, divided
- 1/2 cup chopped pecans, divided
-
1/4
cup
finely chopped drained
Peppadew® peppers, divided
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Substitutions available
- pickled cherry or sweet red peppers, divided
- 3 tablespoons chopped red onions, divided
- 1 cup baby arugula
INSTRUCTIONS
- 1 Mix all Vinaigrette ingredients in small bowl with wire whisk until well blended. Set aside.
- 2 For the Salad, rinse and drain lentils. Place lentils and water in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until tender. Drain and rinse under cold water. Let drain 15 minutes.
- 3 Place lentils in large serving bowl. Add 2 tablespoons of the Vinaigrette to lentils; toss to coat. Add 1 cup of the peaches, 1/4 cup of the pecans, 2 tablespoons of the peppers, 1 1/2 tablespoons of the red onions and another 2 tablespoons of the Vinaigrette; toss gently to coat. Refrigerate 1 hour.
- 4 Place remaining peaches, pecans, peppers and red onion on top of the lentil salad. Arrange arugula around the lentil salad. Drizzle remaining Vinaigrette over the salad.
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