Recipe
Salad
Page's Spinach Lentil Salad with Bleu Cheese Cherry Vinaigrette
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. green lentils | ||
| 7 tbsp. red wine vinegar, divided | ||
| salt and pepper, to taste | ||
| 4 tbsp. olive oil, divided | ||
| ⅓ c. finely chopped shallots | ||
| ¼ c. water | ||
| ½ c. dried Bing cherries | ||
| 2 tbsp. sugar | ||
| 3 ½ c. baby spinach leaves | ||
| 8 slice(s) bacon, cooked crisp, drained and crumbled | ||
| ⅓ c. Maytag bleu cheese |
Directions
- In saucepan, cover the lentils with 2 inches of water. Simmer until just tender, about 15 minutes. Drain and rinse with cold water.
- In bowl, toss lentils with 2 tablespoons red wine vinegar. Season with salt and pepper to taste.
- To make cherry vinaigrette, heat 2 tablespoons olive oil and saute shallots until transparent. Stir in 1/4 cup water, cherries, sugar and remaining 5 tablespoons red wine vinegar. Simmer about 5 to 10 minutes, stirring occasionally, until reduced in amount by half. Whisk in remaining 2 tablespoons olive oil until mulsified.
- Toss together lentils, spinach, half the crumbled bacon, half the bleu cheese and the cherry vinaigrette.
- Sprinkle remaining bacon and bleu cheese on top.