Arugula Lentil Salad

Ingredients

• Cashew nuts

  Nuts, raw

  ¾ cup or 103g

• Onions

  Raw

  1 medium or 110g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lentils

  Raw

  ½ cup or 96g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Sun-dried tomatoes

  6 piece or 12g

• Whole-wheat bread

  Commercially prepared

  3 slice or 84g

• Arugula

  Raw

  4 cup or 80g

• Balsamic vinegar

  2 tbsp or 32g

• Raisins

  Seedless

  1 small box (1.5 oz) or 43g

• Maple syrups

  1 tsp or 7g

Directions

1. Cook lentils according to package directions.
2. Roast the cashews in a pan over low heat for about 3 minutes, then transfer to a salad bowl.
3. Dice the onion and sauté in 1 tablespoon of olive oil in the pan over low heat for about 3 minutes.
4. Meanwhile, dice the jalapeño and sun-dried tomatoes. Add them to the pan and fry for another 1-2 minutes. Remove from pan and set aside.
5. Cut the bread into large croutons. Add the remaining olive oil to the pan and fry the bread until crunchy.
6. Wash the arugula and add it to the bowl. Add all remaining ingredients and toss until combined.

Similar Foods

• Lentil Salad
• Lentil Pear Salad
• Arugula Salad
• Arugula Chicken Salad
• Arugula Avocado Salad
• Balsamic Arugula Salad