Shasta Lentil Salad with Orange Vinaigrette

Shasta Lentil Salad with Orange Vinaigrette
Created By: Main Market Co-op Deli
Use: Shasta Yellow Lentils, Sunrise Red Lentils
Yields: About 8 servings
Vegetarian, Kid-approved

Shasta Lentil Salad with Orange Vinaigrette
Recipe courtesy of Main Market Co-op

Ingredients
For the salad:

2 cups dried PNW Co-op Specialty Foods Shasta Yellow or Sunrise Red lentils, rinsed and sorted.

1/2 cup hazelnuts, toasted and chopped

1/4 cup Parmesan cheese

1 cup spinach

1 Tablespoon diced red onion

2 Tablespoons chopped flat parsley

Salt and black pepper

For the orange vinaigrette:

Zest and juice of one orange

2 Tablespoons red wine vinegar

1 Tablespoon Dijon mustard

1 teaspoon minced shallot

1 Tablespoon honey or sugar

1/2 cup canola oil

Salt and black pepper

Instructions
For the salad:

Fill pot with 1 quart of water and cook lentils for about 20-25 minutes or until they are done yet still firm.

Run cold water over them and refrigerate for 1 hour.

Toast hazelnuts for 10 minutes until golden.

Combine lentils, cheese, spinach, onion, and parsley.

Add half the hazelnuts to the salad and mix.

Add salt and pepper to taste.

For the orange vinaigrette:

Zest and juice the orange into mixing bowl.

Add vinegar, Dijon, shallot and honey or sugar, whisking until mustard dissolves.

Whisk oil (or if using a food processor, drizzle slowly) until the dressing emulsifies.

Add salt and black pepper to taste.

Add dressing to the lentil salad.

Dressing will keep separately in fridge for about two weeks.

To learn more about Main Market Co-op, please visit MainMarket.coop