French Lentil & Bitter Greens Salad is full of fresh leafy greens, protein rich lentils, tomatoes, green onion and delicious lemon-dijon balsamic vinaigrette for a light lunch, dinner or meal prep idea!
Lemon Dijon Balsamic Vinaigrette (serves one)
Lentils: In a medium size pot, bring water, lentils, bay leafs and garlic powder to a boil. Cover, reduce heat and simmer for 20 minutes. We want them tender but still holding their shape. Remove from heat, let cool a few minutes and drain.
Dressing: While lentils are cooking start your vinaigrette. In a small bowl, whisk together the olive oil, balsamic vinegar, dijon mustard, lemon juice, salt & pepper. Set aside.
Produce: Next, prepare your greens and remaining salad ingredients using as much or little as you like.
Serve: Prepare your salad by laying your greens first, then add 2/3 – 3/4 cup or so of lentils and toss gently. Top with tomatoes, scallions and a good sprinkling of mineral salt and fresh cracked pepper. Or simply lay your greens and top with lentils and remaining salad ingredients without tossing at all if you rather. No rules here, do what feels best for you!
Store: Leftover lentils can be stored in the refrigerator for another salad or usage of choice.
Lentils: I used these Bob’s Red Mill Petit French Lentils from Amazon (affiliate link). For convenience, precooked lentils are great too!
Dressing can easily be doubled.
Oil-free: Use 2 tablespoons water in place of oil to make this recipe oil-free.