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

Yields8 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

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.

Nutrition Facts

Serving Size 1/2 cup (125 ML)

Servings 8

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.