Cabbage And Black Lentil Salad | Recipes from Granor Farm
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.
Keywords
- organic
- granor
- michigan
- CSA
- summer camp
- farm store
- farmhouse dinner
- dinner
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Cooking tools:
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
- Spoon
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
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