Lentil and Peach Salad with Tarragon Mustard Vinaigrette
salads sides

Lentil and Peach Salad with Tarragon Mustard Vinaigrette

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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


  • 14



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(1/2 cup)


Tarragon Mustard Vinaigrette

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 Substitutions available
    • pickled cherry or sweet red peppers, divided
  • 3 tablespoons chopped red onions, divided
  • 1 cup baby arugula


  • Mix all Vinaigrette ingredients in small bowl with wire whisk until well blended. Set aside.

  • 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.

  • 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.

  • 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.

Nutrition information (per Serving)

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