Salad with lentils This light salad is sometimes cooked in Italy as a side dish for meat dishes and put it on the New Year's table! After all, lentils, according to Italian traditions, bring wealth, but eat it with their hands! Well, we better arm ourselves with a fork! In addition to lentils, the salad includes oranges and fennel. Instead of fennel, you can also use celery - it will make the salad crunchy! Sauce we prepare from fresh pomegranate juice and olive oil - light and full of vitamins! And pomegranate seeds will be a wonderful decoration!
Ingredients:- Green salad 50 g
- Lentils yellow 100 g
- Orange 1 pc.
- Fennel fresh 150 g
- Pomegranate 1 pc.
- Olive oil 1 tbsp. l.
- Vinegar balsamic dark 1 tsp.
- Salt 1 pinch
- Pepper black ground 1 pinch
- Step 1 To prepare, you will need lettuce leaves (I used Valerian salad, but you can also use Ruccola), fennel or celery, orange, lentils, pomegranate, olive oil, a drop of balsamic vinegar, salt and pepper.
- Step 2 Wash the fennel, cut off the extremities and cut into small blocks.
- Step 3 Clean the orange, clean it, leaving no white fibers.
- Step 4 Cut the orange into small pieces.
- Step 5 Clean garnet from streaks and fibers, and divide into seeds.
- Step 6 Mix the lettuce leaves with orange, pomegranate and fennel.
- Step 7 Boil lentils by following the instructions on the package. Cooked lentils cool with cold water to stop the cooking process.
- Step 8 To make the sauce mix freshly squeezed pomegranate juice, olive oil and balsamic vinegar (just a drop) and salt and pepper.
- Step 9 Put the finished lentils in a salad and pour over the dressing. Serve immediately, otherwise the leaves of the salad will wither.