Lentil, Spinach and Feta Salad with Sour Cherry Vinaigrette
- For the salad:
1 1 /2 c dried green lentils, picked over and rinsed
4 c lightly packed fresh baby spinach
1 sweet onion, halved and thinly sliced
6 oz feta cheese in brine, drained and cut into 1/2" cubes
3/4 c sour cherry vinaigrette (recipe below)
salt & pepper to taste
- For the vinaigrette:
1/4 c red wine vinegar
1/4 c balsamic vinegar
1 shallot, diced
1/2 c dried cherries
1 T fresh chives, chopped
juice from 2 limes
1/4 c olive oil
1/4 c canola oil
1/4 tsp salt
1/4 tsp freshly ground pepper
Place lentils in a sauce pan and add enough water to cover by 3 inches. Bring to a boil, then reduce heat to low simmer and cook for 15-20 minutes until tender but still holding their shape. Stir occasionally. Drain, rinse and set aside to cool.
While the lentils are cooking, make the vinaigrette by mixing vinegars, shallots, cherries, chives and lime juice in a bowl. Slowly whisk in the oils to blend. Add salt and pepper.
Place the spinach, lentils and onion in a large bowl. Add 3/4 c vinaigrette and gently toss. Fold in feta cheese. Add additional salt and pepper to taste.
Serve at room temperature.
Remaining vinaigrette can be stored in the refrigerator in an airtight container for up to 6 days.
Serves 6 - 8.
Source: The Foster's Market Cookbook