This Farmers Market Potato and Lentil Salad may be one of my favorite salads to make on a busy weeknight! It combines fresh, delicious veggies and lentils into one delicious salad. As a registered dietitian, I love meals that are not only easy to make but are also hearty, satisfying and full of nutritional value. Ready in under 30 minutes!
Salad Tips and Tricks
To start you'll need to make some lentils in advance and let them cool. I like to do this on weekends when I have some extra time. Have pre cooked foods ready to go like lentils, quinoa, beans, or other vegetables makes it much easier to put together a healthy meal.
You can use any of your favorite greens for this salad. I love using arugula because it's lends more flavor and a slightly peppery kick.
Another trick to making this meal easy is to use one pot to cook both the potatoes and string beans. You can boil the potatoes, cook them until they are almost done then throw in the string beans for the last few minutes.
Once cooked, they're tossed together with some garlic salt, butter and parsley. Yum!
The Dressing
This healthy salad is topped with the most delicious champagne mustard vinaigrette. It's slightly sweet yet tangy but doesn't overpower the vegetables. Believe me, it's worth having some champagne vinegar in your pantry! It's that good.
For this dressing you'll need:
3 tablespoon champagne vinegar
¼ cup olive oil
1 heaping teaspoon of grainy mustard
1 tablespoon honey
¼ teaspoon coarse salt
pepper
Farmers Market Potato and Lentil Salad
Ingredients
- 3 tablespoon champagne vinegar
- 1 tsp tsp grainy mustard
- 1 tablespoon honey
- 2 tablespoon shallot chopped fine
- ¼ teaspoon coarse salt
- ⅛ teaspoon pepper
- ¼ cup extra virgin olive oil
- 1 package pre washed arugula
- ½ cup green lentils +2 cups water
- 12 oz. baby yukon gold potatoes
- 2 cups green beans
- 1 cup grape tomatoes halved
- 2 oz crumbled feta goat or blue cheese *or omit if vegan
- ½ teaspoon garlic salt
- parsley chopped
- 1 tablespoon unsalted butter
Instructions
- Make the dressing by whisking together the first 7 ingredients in a small bowl or Ball jar.
- Cook lentils in 2 cups of water for 20 minutes until tender then drain.
- At the same time, in a separate medium size pot, boil water for potatoes.
- Add potatoes and cook until almost fork tender (about 15 minutes). 5 min before the potatoes are done, add in the beans for an additional and cook until slightly tender (but not mushy).
- Drain potatoes and beans and toss them back into the pot with a pat of butter, garlic salt, pepper and parsley (slice the potatoes in half if they are not bite size on the larger side).
- In a large salad bowl, add in the arugula, potatoes and beans, tomatoes, lentils and feta.
- Toss with the champagne vinaigrette.
- Let sit 5 min to absorb flavor and serve.
Notes
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Nutrition
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
Meredith Youngson says
This looks like everything I want to dig into in the summer! Love the idea of throwing green beans with the potatoes. Pinning!
Donna Castellano says
Thank you so much Meredith! I love green beans with potatoes too!! I'm with you...summer in a bowl 🙂