The name of this salad does not exactly roll off your tongue, but I gaurantee that you will want to keep putting forkfuls onto your tongue!
I like making lentil salads, like my BLT Salad and Lentil and Chevre Salad with Thyme Roasted Tomatoes. Lentils are such a great low fat source of good protein, not to mention how versatile they are.
Although Fall is here, this week we are expecting temperatures to reach triple digits! Hmmm, so much for belly warming comfort food like soups and stews! A simple salad seemed more in order.
If you cannot find fresh peas, substitute frozen peas. Thaw and add them directly to the salad.
Aleppo pepper is a fruity and mildly spicy chile pepper from Syria.
- 2 Persian cucumbers
- 2 cups fresh peas, blanched and cooled
- 2 cups fresh arugula leaves
- 1 cup cooked lentils
- 1/4 cup white balsamic vinegar
- 1/3 cup sour cream
- 1 tablespoon fresh tarragon, chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon aleppo pepper
Add the peas, arugula and lentils to the bowl.In a small bowl, whisk together the vinegar, sour cream, salt and aleppo pepper. Pour the dressing over the salad and toss well to evenly coat the vegetables.Serve immediately.
Prep time: 10 mins Cook time: Total time: 10 mins Yield: 8 cups