I have been making this lentil salad for about a year for myself, clients, friends. It’s simple, hits all your nutrition needs and the flavor just adds to it’s charm. Make it for lunch, a side dish, or a quick bite. Perfect for upcoming summer parties.

Green Lentil Salad with Mustard Vinaigrette

Serves 4

1 cup green lentils (cook to package directions)

1/2 small red onion chopped finely

1 small cucumber seeded and chopped into a small dice

1/2 cup cherry tomatoes, halved

2-3 radishes sliced thin and into strips

1/2 cup mustard vinaigrette

Dill to taste

Feta to taste

Method

Cook lentils to package instructions. Meanwhile chop your other veggie ingredients and make vinaigrette. Drain lentils, and add warm to the vinaigrette along with veggies. Toss until combined and add feta, dill.

Serve room temperature or chill and serve the next day.

• Recipe can be doubled easily

Mustard Vinaigrette:

1 1/2 teaspoon dijon mustard

1/2 teaspoon honey

1/8 cup red wine vinegar

1/4 cup olive oil

whisk to combine