Stonefruit & Lentil Salad With Creamy Mustard Vinaigrette
Ingredients
For the Pickled Red Onions:
- 1/4 cup white wine vinegar
- 2 tbsp sugar
- Pinch salt
- 1 pc small red onion sliced into thin half moons
For the Creamy Mustard Vinaigrette:
- 1/4 cup dijon mustard
- 1/4 cup vegan mayo storebought or homemade
- 2 tbsp chopped shallot or onion (about a teaspoon minced)
- 1 clove garlic
- 1 tbsp white wine vinegar
- Big pinch salt
For the salad:
- 4 oz mixed greens
- 1 heart romaine chopped
- 1 lb stone fruit (I used nectarines) diced small
- 2 cups cooked lentils (see cooking notes above)
Instructions
- In a small bowl, whisk together vinegar, sugar and salt. Add the onions and splash them around. Let them soak while you prepare everything else, giving a stir every now and again. You can also prepare these a few hours, or even a few days ahead, for a more pickly pickled onion.To make the dressing, wizz everything together in a small blender. Taste for salt and seasoning.
- In a large mixing bowl, toss together the greens, fruit and lentils. Top with pickled onions and drizzle with dressing. Serve!
Tried this recipe?Let us know how it was!
