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French Lentil and Arugula Salad with Herbed Cashew Cheese
INSPIRALIZED22Ingredients
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 (or apple cider vinegar)
- 1 tsp. Dijon mustard
- 2 1/2 cups lentils (cooked, drained well, preferably Le Puy green lentils)
- 2 cups arugula leaves (firmly packed baby)
- 1 cup radishes (spiralized, Blade D – or thinly sliced, if you can’t find large enough radishes to spiralize)
- 1 cup endive (chopped)
- 1 cup cucumber (spiralized, Blade D)
- 1/4 cup fresh dill (chopped)
- 1/3 cup toasted walnuts (chopped)
- pepper
- 1 1/2 cups cashew (pieces or a combination of cashews and pine nuts, soaked in water for at least 3 hours and drained)
- 2 Tbsp. nutritional yeast (large-flake)
- 1 tsp. salt
- 2 tsp. Herbes de Provence
- 1/4 tsp. pepper
- 3 Tbsp. lemon juice (freshly squeezed)
- 1 clove garlic (minced)
- 4 Tbsp. water
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