Thursday, March 18, 2010

Lentil Apricot Salad

This recipe was inspired by a local co-op's lentil salad that included similar ingredients but was cooked, and contained less vibrant greens. The salad is quite satisfying and it could easily be a main dish for an energizing meal. The tangy fruit, pungent collards, and earthy lentils blend this salad into a divine combination.

Lentil Apricot Salad

-2 1/2 cups spouted green lentils
-1 head collards cut in thin strips
-2 large carrots cut on the diagonal
-1 medium shallot
-1/4 cup dried apricots sliced

-3 garlic cloves minced
-juice of one orange plus zest
-4 Tablespoons olive oil
-sea salt and pepper & cayenne to taste

-1/4 cup pecans

Place salad ingredients in large bowl and toss together, set aside. Mix together dressing and let sit to marinade at least 30 minutes. Before serving pour dressing and message well, especially into greens. Top with pecans, and serve. Great at room temperature or chilled for a later time.

Serves 2-4

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