Arugula And Lentil Salad With Goat Cheese
Arugulan And Lentil Salad With Goat Cheese requires approximately 30 minutes from start to finish. For 91 cents per serving, you get a side dish that serves 10. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 117 calories, 5g of protein, and 7g of fat per serving. A couple people made this recipe, and 15 would say it hit the spot. It is brought to you by Martha Stewart. A mixture of goat cheese, cherry tomatoes, coarse salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 61%, this dish is pretty good. Users who liked this recipe also liked Arugula Salad With Goat Cheese, Goat Cheese Salad With Arugulan And Raddichio, and Goat Cheese and Arugula Pasta Salad.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
4 ozs baby arugula (6 cups loosely packed)
12 ozs cherry tomatoes, halved if large
Coarse salt and freshly ground pepper
3/4 tsp Dijon mustard
1/2 cup dried French green lentils, rinsed, drained, and picked over
3 ozs goat cheese, crumbled
1/4 cup plus 2 Tbsps extra-virgin olive oil
1 small red onion, halved
3 Tbsps red-wine vinegar
Equipment:
sauce pan
bowl
Cooking instruction summary:
Place lentils and 1 onion half in a medium saucepan; cover with cold water by 2 inches. Bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard onion half. Transfer lentils to a medium bowl.
Step by step:
1. Place lentils and 1 onion half in a medium saucepan; cover with cold water by 2 inches. Bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, until lentils are tender, about 20 minutes.
2. Drain; discard onion half.
3. Transfer lentils to a medium bowl.
Nutrition Information:
covered percent of daily need
