Brown lentil, Swiss Chard and Pomegranate Salad with Ginger-Mint Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 2 cups Brown lentils, cooked
  • 1/2 English cucumber
  • 1 tsp Ginger, fresh ground
  • 2 tbsp Mint, Dried leaves
  • 1 Pomegranate, seeds of
  • 1 Red onion, small
  • 1 bunch Swiss chard

• Condiments

  • 2 tsp Honey
  • 1/3 cup White balsamic vinegar

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil
  • 1/3 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Dairy

  • 1 cup Feta cheese

Found on themediterraneandish.com

Description

Ingredients

• 1 bunch Swiss chard, chopped (2-3 cups chopped leaves)
• Olive Oil
• 2 cups cooked (steamed or canned) brown lentils, drained
• 1 pomegranate, seeds of
• 1 small red onion, finely chopped
• ½ English cucumber, finely chopped
• 1 cup crumbled feta cheese for garnish
• ⅓ cup white balsamic vinegar
• ⅓ cup extra virgin olive oil
• 2 tsp honey
• 2 tbsp dried crushed mint leaves
• 1-2 tsp fresh ground ginger
• ¼ tsp ground cumin
• Salt and pepper

Directions

• In a cast iron or heavy cooking skillet, heat 1 tbsp olive oil. Saute the Swiss chard on medium-high heat briefly until wilted. Season with a small pinch of salt. Let cool.
• Place sauteed Swiss chard with the brown lentils, pomegranate seeds, red onion, and cucumber in a large mixing bowl. Gently mix with a spoon.
• In a small bowl, whisk together vinegar, olive oil and honey. Add crushed mint, ground ginger, cumin, salt and pepper. Whisk again to combine.
• Drizzle the ginger-mint vinaigrette over the salad and gently toss with a spoon. Top with feta cheese, if you like.
• Enjoy at room temperature or slightly cooler.