Amy Riolo: Hi! I'm Chef Amy Riolo for Harris Teeter and today, we're making a cranberry, lentil and mixed green salad. Ingredients which we'll need are, one-half cup lentils, rinsed, drained and sorted, one bay leaf, four cups mixed green field greens or baby spinach, one-quarter cup dried cranberries, one-quarter cup cranberry juice, two tablespoons HT Traders extra-virgin olive oil, Harris Teeter Salt and freshly ground black pepper.
So to get started, let's head over to the stove and start cooking our lentils. Add a bay leaf into our water and then add our lentils, which we've sorted and rinsed. We'll bring this up to a high heat, let it boil. Then we'll turn the heat down to a medium and let the lentils simmer for about 20 to 30 minutes or until they're tender.
So now our lentils have finished cooking. I'm just going to turn the fire off and we can see how they really plumped up and started to split open. That's what we're looking for. I'll bring them over to the sink and drain them.
So now that we have everything ready, our lentils have been cooked and drained; we can go ahead and start making our vinaigrette.
So here I have my cranberry juice and I'm just going to whisk the olive oil right into the cranberry. I've left the tanginess of the cranberry juice and it complements the lentils really well. When you can find pomegranates in their own season, you can also use them in this recipe. They're wonderful also, but cranberries are available year round and they're another great additions. So that's what we're adding this time.
So now I'm just going to add a little bit of salt and a little bit of black pepper. Now I'm going to top my salad. First I'll start with the lentils. I love to see all of these lentils together and you can do this and just keep them in the fridge and that way you can store them into rice or soups or stews or cold salads like this, pasta dishes, whatever you want and you get a lot of really nutritional bang for your buck because there is so much protein packed in with the lentils. They're wonderful addition.
We can go ahead and just drizzle over our vinaigrette and then sprinkle our cranberries on top, then if you wanted to, you could do walnuts or pecans on top of this as well, but today we're going to stop just with the cranberries.
So there you have our cranberry, lentil and mixed green salad. Enjoy!