Lentil, strawberry & watercress salad
2
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 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
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