Photo of Lentil, strawberry & watercress salad by WW

Lentil, strawberry & watercress salad

2
Points®
Total Time
15 min
Prep
15 min
Serves
6
Difficulty
Easy
If you have trouble finding watercress, substitute arugula. If you cannot find the vacuum-sealed lentils, canned varieties are available in most larger supermarkets. Just rinse and drain them before tossing them in.

Ingredients

Extra virgin olive oil

2 Tbsp

White balsamic vinegar

2 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked fennel bulb

2 item(s), with fronds attached

Cooked lentils

18 oz, cooked fresh or vacuum-packed cooked lentils

Strawberries

1 pound(s), hulled and sliced

Fresh watercress

4 oz

Instructions

  1. Whisk together oil, vinegar, salt, and pepper in large bowl.
  2. Chop 2 tablespoons fennel fronds and add to bowl. Trim and thinly slice fennel bulbs and add to bowl. Add lentils and strawberries and toss gently to combine.
  3. Place watercress on serving platter; top with salad.
  4. Serving size: 1 cup lentil mixture and about 1 1/2 cups watercress