Frisse Lentil Salad with Sherry Shallot Vinaigrette

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
360
protein 
14 g
sodium 
530 mg
carbohydrates 
43 g
fat 
15 g
fiber  
9 g
cholesterol 
32 mg
Servings 
4
Ingredients 

1 cup cooked red lentils
⅓ cup chopped, dried mango
1 cup chopped and packed frisse lettuce
¾ cup chopped and packed shaved fennel
½ cup grated Gouda cheese
½ cup Sherry Shallot Vinaigrette
½ cup diced fresh mango
2 teaspoons diced red bell peppers

When cooking lentils, be careful not to overcook. The lentils should be firm, not mushy. Green lentils can be substituted for red lentils.
Instructions 
  1. Reconstitute dried mango in hot water for 5 minutes until softened, then chop.
  2. In a large bowl, toss together lentils, dried mango, frisse lettuce, shaved fennel, Gouda and Sherry Shallot Vinaigrette dressing until well combined.
  3. Evenly divide salad onto 4 plates. Garnish each salad with 2 tablespoons fresh mango and ½ teaspoon red bell peppers.
When cooking lentils, be careful not to overcook. The lentils should be firm, not mushy. Green lentils can be substituted for red lentils.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.