DIRECTIONS

For the vinaigrette: Place oil, lemon juice, rosemary, honey, salt, garlic, and pepper in a small blender or food processor. Process until rosemary is finely chopped; set aside until ready to use. (May be made 2 days in advance and stored in a covered container in the refrigerator until ready to serve. Bring to room temperature before using.)

Place lentils in a large glass bowl and microwave for 45 seconds or until warm. Add grapes, radicchio, arugula, and vinaigrette to the bowl and toss lightly to coat. Sprinkle with walnuts.

Ingredients

Rosemary Lemon Vinaigrette

1/4 cup extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons fresh rosemary leaves
2 teaspoons honey
1/2 teaspoon sea salt
1 clove garlic
Freshly ground pepper to taste

1 (8-oz.) pouch pre-cooked black lentils
1 1/2 cups California Grapes, halved
1 cup radicchio, torn
1 cup arugula
Chopped toasted walnuts

DIRECTIONS

For the vinaigrette: Place oil, lemon juice, rosemary, honey, salt, garlic, and pepper in a small blender or food processor. Process until rosemary is finely chopped; set aside until ready to use. (May be made 2 days in advance and stored in a covered container in the refrigerator until ready to serve. Bring to room temperature before using.)

Place lentils in a large glass bowl and microwave for 45 seconds or until warm. Add grapes, radicchio, arugula, and vinaigrette to the bowl and toss lightly to coat. Sprinkle with walnuts.

Notes

This recipe supports heart, brain, and immune health.

This is a vegetarian, gluten-free, dairy-free, clean-eating, and healthy-fats recipe.

Servings

Makes 6 servings

Nutritional Information

Nutritional analysis per serving: 160 Calories; Protein 4 g; Carbohydrate 18 g; Fat 9 g (51% Calories from Fat); Saturated Fat 1.5 g (8% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 200 mg; Fiber 4 g.