Wednesday, October 17, 2012

Lentil, Spinach and Feta Salad wth Sour Cherry Vinaigrette

Lentil, Spinach Feta Salad with Sour Cherry Vinaigrette

I sampled this unique salad at a party last year and could not stop thinking about it. Driving home, brushing my teeth, and again when I awoke the next morning.  So I did what had to be done: I emailed Sarah and asked if she'd give it up.  She laughed and said she always gets recipe requests when she serves this dish. So here it is!

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.

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Source: The Foster's Market Cookbook


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