Author Notes
This salad yields full, hearty Fall flavors. The earthy lentils, leafy swiss chard, acidic tomato and mild egg make quite the dynamic combo, and the chopped nature of the salad promises you'll pick up the respective flavors in every bite. The marinade is simple and foolproof: grainy mustard, lemon juice and red or white wine vinegar, and a touch of honey to give the sweetness of the swiss chard just one extra kick. Fresh dill delivers a refreshing, herby finish, plus lots of salty feta to complement the leafy greens.
Boasting incredible amounts of nutrients, fiber and protein, this salad remains rich and flavorful (the lentils deliver a lovely "warm" quality) while also extremely nutritious. As it keeps for an entire week, I recommend making it on Sunday night for the work week ahead—I promise you won't get bored! —KvellintheKitchen
Ingredients
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1 cup
cooked lentils (can buy prepared from Trader Joe's)
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1 bunch
swiss chard (about 4-5 cups chopped)
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3
scallions, chopped
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2
medium tomatoes, diced
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2
hard-boiled eggs, chopped
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2 tablespoons
crumbled feta
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2 tablespoons
minced fresh dill
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juice of 1/2 lemon
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2 tablespoons
red or white wine vinegar
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1 tablespoon
dijon mustard
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2 teaspoons
honey
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salt & pepper
Directions
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If not using pre-steamed lentils, cook according to package directions. (Same goes for the hard-boiled eggs.) Set aside until lentils and eggs are cool.
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In a medium sized skillet, heat 1 tbsp olive oil over medium heat. Add chopped scallions and swiss chard (roughly chopped, stems removed) and cook, stirring frequently, for a few minutes until swiss chard just begins to wilt. Remove from heat.
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In a small bowl, whisk together the lemon juice, red wine vinegar, mustard, and honey. Pour contents of small bowl into the large bowl, and mix thoroughly. Add salt and pepper to taste (plus more feta cheese/chopped dill if desired.) Salad will keep for the entire week.
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