1. Whisk 3 tablespoons oil, vinegar, mustard, salt and pepper in a large bowl.
2. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add sausage; cook, stirring often and breaking up, until cooked through, about 5 minutes. Add garlic; cook 30 seconds more. Stir in lentils and heat through, about 2 minutes. Stir in 5 tablespoons of the dressing and remove from the heat. Stir in fennel, apple and celery.
3. Toss greens with the remaining dressing. Serve with the warm lentil mixture on top.
Tip: To cook lentils, place in a saucepan, cover with at least 1 inch of water, bring to a simmer and cook until just tender, 15 to 30 minutes, depending on the type of lentil. Drain and rinse with cold water. 1 cup dry lentils = about 2 1/2 cups cooked. Or use canned lentils: 15-ounce can = 1 1/2 cups. Rinse canned lentils before cooking with them to reduce the sodium by about 35%
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 401
- Calories from fat 180
- Total Fat 20gm 31%
- Sodium 817mg 34%
- Total Carbohydrates 32gm 11%
- Fiber 11gm 44%
- Protein 24gm
- Cholesterol 53mg 18%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.