Cooked - Strawberry Lentil And Couscous Salad

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Strawberry Lentil And Couscous Salad

6.0

⅓ cup (75 mL) white balsamic or white wine vinegar

¼ cup (50 mL) olive oil

2 tbsp (25 mL) Ontario Maple Syrup

1 tbsp (15 mL) Dijon mustard

1 clove garlic, minced

Salt and pepper

½ cup (125 mL) Israeli or pearl couscous

1 can (19 oz/540 mL) lentils, drained and rinsed

2 Ontario Mini Greenhouse Cucumbers, halved and sliced

1 cup (250 mL) Ontario Greenhouse Grape or Cherry Tomatoes, halved

Half Ontario Greenhouse Sweet Yellow Pepper, cut in strips

Quarter Ontario Red Onion, thinly sliced

⅓ cup (75 mL) chopped fresh Ontario Basil Leaves

2 cups (500 mL) Ontario Baby Spinach Leaves

2 cups (500 mL) Ontario Strawberries, halved

½ cup (125 mL) crumbled Ontario Goat Feta Cheese

In small bowl, whisk together vinegar, oil, maple syrup, mustard, garlic and salt and pepper to taste. Set aside.
In medium saucepan, cook couscous according to package directions. Drain and let cool.
In large bowl, combine couscous, lentils, cucumbers, tomatoes, yellow pepper, onion and basil. Add dressing, stirring to combine.
Add spinach, strawberries and cheese; toss.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions🧺PicnicsSummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 49 weeks ago

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