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Sprouted Lentil and Apple Salad with Maple Balsamic Vinaigrette
TRUROOTS14Ingredients
65Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 3 cups water
- 1 cup truRoots Accents Organic Sprouted Lentil Trio
- 1/4 cup pure maple syrup
- 2 Tbsp. balsamic vinegar
- 4 Tbsp. extra virgin olive oil
- 1 1/2 tsp. Dijon mustard
- 1/2 tsp. minced garlic
- 3/4 tsp. fine sea salt
- 1/4 tsp. ground black pepper
- 1 cup diced apple
- 1 cup fennel bulb (diced)
- 1/2 cup celery (sliced)
- 1/2 cup celery leaves (coarsely chopped)
- 1/4 cup red onion (finely chopped)
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Directions
- BRING water to a boil in medium saucepan, over high heat. Add lentils. Reduce heat to low. Cook 4 minutes. Remove from heat. Cover and let stand 2 minutes. Drain. Cool completely.
- WHISK syrup, vinegar, oil, mustard, garlic, salt and pepper in large bowl.
- ADD lentils, apple, fennel, celery, celery leaves and onion to bowl. Toss to coat. Chill. Stir before serving.
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