Apple, Celery & Lentil Salad with Lemon Dijon Dressing

• Arugula Lemon Dijon Salad with Feta, Pecans and Grapes
• Snell House Quesadillas

Apple, Celery & Lentil Salad with Lemon Dijon Dressing

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• Cuisine American
• Product Lemon Dijon Vinaigrette and Marinade

Ingredients

• 2 apples small, finely diced
• 1 tsp lemon juice
• 2 green onions thinly sliced
• 1 cup celery finely diced
• 1 can lentils red, green or yellow (19 oz)
• 1/2 cup Snell House Lemon Dijon Dressing

Servings:

Units:MetricUS Imperial

Cuisine American Product Lemon Dijon Vinaigrette and Marinade Ingredients 2 apples small, finely diced 1 tsp lemon juice 2 green onions thinly sliced 1 cup celery finely diced 1 can lentils red, green or yellow (19 oz) 1/2 cup Snell House Lemon Dijon Dressing Servings: Units:MetricUS Imperial

Instructions

1. In a large bowl toss the diced apples with lemon juice to keep them from turning brown. and add the onions and celery.
2. Drain and rinse the lentils (if you don't like lentils, Linda substituted chick peas*) and add to the bowl.
3. Add the dressing and toss until well mixed. Let stand at least one hour. We found this hour was essential to bring the flavours together. An excelled vegetarian option when served with bread, rice or potatoes.
4. I made some minor modifications from Linda's original submission - I hope you don't mind. I found with lentils the fruit & veggies needed to be finely diced, but with chick peas, you may prefer finely sliced apples and celery as Linda originally made it.

Recipe Notes

Thanks Linda for providing us with this fabulous recipe.

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