Honey Mustard Lentil Salad

Zucchini, zucchini, zucchini. I'm always trying to find new ways to use zucchini especially since we've been getting it in our CSA every week and will probably continue getting it for some time. Dave wants to try stuffing zucchini again but I couldn't remember if I liked that when we tried before and we'll probably end up using it in a dessert at some point. This week we received four small zucchinis and a large zucchini. This recipe was easy to prepare and we had most of the ingredients already. We both really liked this dish, it made three big portions and the dressing helped to tie everything together. Dave enjoyed the last serving as lunch the next day and thought that it was just as good as it had been for dinner.

Recipe from Fooduzzi.

Honey Mustard
-1/4 cup olive oil
-2 tablespoons dijon mustard
-2 tablespoons honey
-juice of 1/2 lemon
-1 small garlic clove, minced or grated
-salt and pepper, to taste

-2 small zucchinis cut into rounds
-1 cup frozen corn
-3/4 cup uncooked green lentils, cooked according to package directions
-1/2 cup san marzano tomatoes cut in half or thirds
-2-3 green onions, sliced thin for garnish
-salt and pepper, to taste

For the dressing -- whisk together the olive oil, dijon mustard, honey, lemon, and garlic in a small bowl. Season with salt and pepper to taste.

For the salad -- heat a medium skillet over medium heat. Spray with cooking spray (or add a little oil) and add the zucchini. Saute for 3-5 minutes and then add the corn. Continue to cook until both are starting to brown. Season with salt and pepper.

Add the cooked lentils to a large bowl with the sauteed zucchini and corn, and tomatoes. Pour half of the dressing over top, seasoning with salt and pepper if needed. Sprinkle with green onions and serve with extra dressing on the side.


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