Ingredients
- ¼ cup red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon finely chopped dried tomatoes (not oil-packed)
- 1 clove garlic, minced
- ½ teaspoon Dijon-style mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 5-ounce package (8 cups) fresh baby kale
- 1 9-ounce package refrigerated steamed lentils, such as Melissa’s®
- 1 cup chopped red sweet pepper
- ¼ cup shredded Parmesan cheese ( ½ ounce)
Directions
- 1For vinaigrette, in a large serving bowl whisk together the red wine vinegar, olive oil, chopped dried tomatoes, garlic, mustard, salt and pepper. Add kale; toss to coat. Top with lentils and sweet pepper and sprinkle with cheese.
- Tip: To cook your own lentils, rinse and drain ¾ cup brown, French, or yellow lentils. In a medium saucepan bring 2 cups water to boiling. Stir in lentils. Return to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or just until tender. Drain and cool. Store in refrigerator up to 3 days. Makes 1¾ cups.
