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Arugula-Apple Salad with Warm Lentil Dressing

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Arugula has a sharp, earthy flavour and is known to stimulate the lungs and liver. Apples are easy to digest and rich in fibre and minerals. Leeks add a gentle sweet taste and are a source of iron, calcium, magnesium and vitamins A, B-complex and C. Serves two.

Arugula has a sharp, earthy flavour and is known to stimulate the lungs and liver. Apples are easy to digest and rich in fibre and minerals. Leeks add a gentle sweet taste and are a source of iron, calcium, magnesium and vitamins A, B-complex and C.

2 cups (500 ml) arugula
1 Granny Smith apple, peeled, cored and diced
1 cup (250 ml) Yukon gold potatoes, peeled and diced
1/4 cup (60 ml) leek, chopped

Warm Lentil Dressing:
1 cup (250 ml) lentils, cooked
1/4 cup (60 ml) extra-virgin olive oil
1 Tbsp (15 ml) white wine vinegar
2 Tbsp (30 ml) leek, finely chopped
1/2 tsp (2 ml) garlic, minced
1 tsp (5 ml) fresh herbs of your choice, chopped
3 1/2 tsp (17 ml) fresh lemon or lime juice
1 tsp (5 ml) Dijon mustard
Sea salt and fresh ground pepper, to taste

In a bowl, whisk together oil, vinegar, leek, garlic, herbs, lemon juice, mustard, salt and pepper. (Or put ingredients in a screw-top jar, cover and shake well.) Add cooked lentils then place in a saucepan and heat gently until warmed through.

In the meantime, cook potato and leek in a pot of boiling salted water for five to six minutes. Drain. Arrange arugula, apple, potato and leek on plates. Scoop two tablespoons (30 ml) of lentils on the side and drizzle salad with liquid from the dressing. Serves two.

Source: alive #221, March 2001

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