Lentil, Arugula, Red Grape & Walnut Salad

By á-2799

Ingredients

• 4 c water
• 1 c green (duPuy) lentils
• 1/2 tsp salt
• 1 tbsp white sugar
• 1 c whole walnuts
• 4 tsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp honey
• 1/2 tsp hot sauce
• 1/2 tsp salt
• 1 small red onion, thinly sliced
• 2 c red grapes, halved
• 6 c arugula

Details

Servings 4

Preparation

Step 1

In a medium saucepan over medium-high heat, bring the water, lentils, and salt to a boil. Reduce the heat to maintain a simmer and continue cooking just until the lentils are tender, about 15 to 20 min. Strain off any excess water, cool to room temperature and the lentils are ready to add to any salad.
Preheat your oven to 350. Put the sugar and the walnuts into a small plastic bag and pour in a teaspoon of olive oil. Then toss everything together until the nuts are evenly coated. Spread out in a single layer on a baking sheet, then bake until lightly browned, about 10 min. Watch the nuts closely, as they can burn easily. Cool to room temperature.
Meanwhile, in a large salad bowl, whisk the remaining tablespoon of olive oil together with the vinegar, honey, hot sauce and salt. Toss in the red onion and grapes. Just before serving, throw in the arugula and toss everything together thoroughly, evenly distributing the vinaigrette. top with the walnuts and lentils.