Beet Bocconcini & Tomato Lentil Salad In A Kickin’ Mustard Vinaigrette

Name: Beet Bocconcini & Tomato Lentil Salad In A Kickin’ Mustard Vinaigrette
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 2 cups cooked green lentils; 2 cups cherry tomatoes, halved; 2 cups cooked dice beets (about 2 medium); 4 oz container baby bocconcini cheese, drained and rinsed; ½ cup shredded basil leaves; ¼ cup chopped parsley; 2 Tbsp finely chopped chives; 2 tsp mustard seeds; 4 Tbsp canola oil; 2 Tbsp balsamic vinegar; 2 tsp Dijon mustard; 2 tsp maple syrup; ½ tsp salt; ¼ tsp pepper

Making use of sweet, ripe tomatoes and fresh herbs, this hearty salad is great to take along on summer picnics and potlucks.

Salad

2 cups cooked green lentils

2 cups cherry tomatoes, halved

2 cups cooked dice beets (about 2 medium)

4 oz container baby bocconcini cheese, drained and rinsed

½ cup shredded basil leaves

¼ cup chopped parsley

2 Tbsp finely chopped chives

2 tsp mustard seeds

Dressing

4 Tbsp canola oil

2 Tbsp balsamic vinegar

2 tsp Dijon mustard

2 tsp maple syrup

½ tsp salt

¼ tsp pepper

Instructions

Combine all of the salad ingredients in a large bowl. Gently toss together.

Combine the dressing ingredients in a jam jar and shake well to combine. Pour the dressing over the salad and stir to combine.

Season to taste with salt and pepper.