Lentil and Peach Salad with Tarragon Mustard Vinaigrette

Packed with nutrients, color and texture, this salad features black beluga lentils, ripe peaches, crunchy pecans, tangy Peppadew peppers and fresh arugula all dressed in a tarragon mustard vinaigrette.
30m
PREP TIME
20m
COOK TIME
228
CALORIES
14
INGREDIENTS

Servings: 9 (1/2 cup)

Ingredients

  • Tarragon Mustard Vinaigrette
  • 1/4 cup olive oil
  • 3 tablespoons white balsamic vinegar
  • 2 tablespoons prepared coarse ground mustard
  • 1 tablespoon sugar
  • 1 tablespoon McCormick Gourmet™ All Natural Tarragon
  • 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
  • Lentil and Peach Salad
  • 1 cup dried black beluga lentils
  • 2 1/2 cups water
  • 2 cups chopped peaches, divided
  • 1/2 cup chopped pecans, divided
  • 1/4 cup finely chopped drained Peppadew® peppers, divided substitution Substitutions available
    • pickled cherry or sweet red peppers, divided
  • 3 tablespoons chopped red onions, divided
  • 1 cup baby arugula

INSTRUCTIONS

  • 1 Mix all Vinaigrette ingredients in small bowl with wire whisk until well blended. Set aside.
  • 2 For the Salad, rinse and drain lentils. Place lentils and water in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until tender. Drain and rinse under cold water. Let drain 15 minutes.
  • 3 Place lentils in large serving bowl. Add 2 tablespoons of the Vinaigrette to lentils; toss to coat. Add 1 cup of the peaches, 1/4 cup of the pecans, 2 tablespoons of the peppers, 1 1/2 tablespoons of the red onions and another 2 tablespoons of the Vinaigrette; toss gently to coat. Refrigerate 1 hour.
  • 4 Place remaining peaches, pecans, peppers and red onion on top of the lentil salad. Arrange arugula around the lentil salad. Drizzle remaining Vinaigrette over the salad.

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NUTRITION INFORMATION

(per Serving)

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