Cabbage and Black Lentil Salad
This dish is hearty enough to be a mid-week lunch and light enough to compliment a grilled piece of fish, pork, or squash steak for dinner.
Ingredients
2 tbsp dijon mustard
1 tbsp honey
2 tbsp red wine or apple cider vinegar
1/2 cup olive oil
1 head napa cabbage, sliced thinly
2 apples, diced
2 cups cooked black lentils
1 cup pecans, toasted
Method
- Combine the mustard, honey, vinegar, and oil to make a dressing
- Toss all of the other ingredients together with the dressing and season with salt and pepper
- Taste and adjust seasoning as desired
