Chicken Sausage Salad With Lentils and Green Apple |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. cups water
2. cup French lentils
3. cloves garlic, lightly smashed
4. bay leaf
5. /2 teaspoons kosher salt plus pinch
6. red onion, diced
7. tablespoons plus 2 teaspoons red wine vinegar
8. tablespoons plus 2 teaspoons olive oil
9. large carrot, diced
10. celery stalk, diced
11. tablespoon Dijon mustard
12. Black pepper
13. low-fat chicken sausages
14. bunch watercress, coarse stems removed
15. small Granny Smith apple, cored and sliced thinly
16. Directions
17. Bring the water to a boil. Add the lentils, garlic and bay leaf to the boiling water and simmer, partially covered, 15 minutes. Stir in 1 teaspoon of the salt, cover and cook until lentils are tender, about 10 minutes. Drain and transfer to a large bowl; discard garlic and bay leaf.
18. Meanwhile, in a medium bowl, toss 2 tablespoons of the diced onion with 2 teaspoons each of the vinegar and oil. Season with a pinch of salt and set aside.
19. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add remaining onion and the carrot and celery to skillet. Saute the vegetables until golden, 6 to 8 minutes. Add vegetables to lentils; toss with 3 tablespoons vinegar, 2 teaspoons oil and the mustard; season with remaining salt and the black pepper to taste.
20. In skillet, heat remaining oil over medium-high heat. Add the sausages and cook, turning, until browned, about 5 minutes. Transfer to a cutting board and slice on the diagonal.
21. Add the watercress and apple to the dressed red onion; toss well. To serve, make a bed of lentils on each plate. Top with watercress-apple salad and sausage.
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