Lentil and Celery Salad with Provencal Vinaigrette

Add subheading (2)Preparation time: 10 mins
Cooking time: 40 mins
Serve: 4

For the salad:

3 cups leafy greens, such as arugula, green or red leaf lettuce, romaine, or a blend
2 celery stalks thinly sliced on a bias
2 tablespoons finely chopped celery leaves
3/4 cup grape tomatoes, halved
1/2 cup cooked brown lentils

For the vinaigrette

Juice of 1/2 lemon
1/2 teaspoon Dijon mustard
1/8 teaspoon herbes de Provence
Pinch of kosher salt
Pinch of ground black pepper
2 1/2 tablespoons olive oil


1.To make the salad: Place the salad greens, celery, celery leaves and tomatoes in a large salad bowl and toss to combine. Scatter the cooked lentils over the salad.

2. To make the vinaigrette. Whisk the lemon juice, mustard, herbs de Provence, salt, and pepper together in a small bowl. Whisk in the olive oil and pour the dressing over the salad. Gently toss and serve.

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