Lentil and Watercress Salad with Grilled Pork

The flavours of this recipe work well with almost any protein addition; I love making it with either pork or lamb. While the recipe calls for watercress, it is sometimes hard to find; a great substitute is arugula, which will add a nice peppery bite.

Best Health Magazine, Summer 2009; Photo by Edward Pond

 

Lentil and Watercress Salad with Grilled Pork
Lentil and Watercress Salad with Grilled Pork
Servings
6servings
Servings
6servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
    Vinaigrette
    1. In a small bowl, whisk together honey, garlic, red wine vinegar, Dijon mustard and olive oil. Season with salt and pepper.
    Salad
    1. In a medium bowl, combine lentils, red onion and cherry tomatoes. Fold together, adding the fresh herbs gradually. Add vinaigrette (if serving immediately) and add seasoning to taste.
    2. Divide lentil salad equally among six bowls. Add pork (or lamb) and watercress. Fold together.
    Recipe Notes

    Per serving: 381 calories, 21 g protein, 20 g fat (3 g saturated fat), 32 g carbohydrates, 12 g fibre, 21 mg cholesterol, 117 mg sodium