Couscous, Lentil & Arugula Salad with Garlic-Dijon Vinaigrette

Ingredients

  • ½ cup extra-virgin olive oil
  • ½ cup lemon juice
  • ½ cup red-wine vinegar
  • ¼ cup Dijon mustard
  • 4 small cloves garlic, minced
  • ½ teaspoon salt
  • Freshly ground pepper, to taste
  • + 8 more ingredients
    • 1 ¼ cups vegetable broth, or water
    • 1 cup whole-wheat couscous
    • 2 ½ cups water
    • 1 cup French green lentils, or brown lentils, rinsed
    • 4 cups arugula, any tough stems removed, or mixed salad greens
    • 1 small cucumber, peeled, seeded and diced
    • 1 cup cherry tomatoes, halved
    • ½ cup crumbled feta cheese

To prepare vinaigrette: Combine oil, lemon juice, vinegar, mustard and garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk until smooth. Season with salt and pepper. To prepare salad: Bring 1 1/4 cups broth (or water) to a boil in a small saucepan. Add cous...

View full recipe at SpringPad

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