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French Lentil and Arugula Salad with Herbed Cashew Cheese
FOOD5223Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup olive oil
- 1 shallot (small, minced)
- 1 tsp. salt
- 2 Tbsp. lemon juice (freshly squeezed)
- 1 Tbsp. champagne vinegar
- 1 tsp. Dijon mustard
- 2 1/2 cups green lentils (cooked Le Puy, drained well)
- 2 cups arugula leaves (firmly packed baby)
- 1 cup radishes (thinly sliced)
- 1 cup endive (chopped)
- 1 cup sliced cucumber
- 1/4 cup fresh dill (chopped)
- 1/3 cup toasted walnuts (chopped)
- 1 dash black pepper
- 1/4 cup cheese (herbed cashew)
- 1 1/2 cups cashew (pieces or a combination of cashews and pine nuts, soaked for at least 3 hours and drained)
- 2 Tbsp. nutritional yeast (large flake)
- 1 tsp. salt
- 2 tsp. Herbes de Provence
- 1/4 tsp. black pepper
- 3 Tbsp. lemon juice (freshly squeezed)
- 1 clove garlic (minced)
- 4 Tbsp. water (divided)
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