Feta-Lentil Salad with Almonds and Dried Cherries

Ingredients

Salad:

8 ounces (about 1 1/8 cups) dried green or brown lentils

3 cups water

1 clove garlic, smashed

1 bay leaf

1 cup crumbled feta cheese

1 cup peeled and chopped carrots

½ cup dried cherries

1/3 cup slivered almonds, toasted

1/3 cup finely chopped red onion

Citrus Dressing:

3 tablespoons orange juice

1 tablespoon lemon juice

¼ cup almond oil or extra virgin olive oil

Grated zest of ½ orange

¼ teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons chopped fresh mint

1 tablespoon chopped fresh parsley

Directions

For salad: Bring lentils, water, garlic and bay leaf to a boil in a medium saucepan. Reduce heat to medium-low and simmer until lentils are just tender, 15 to 20 minutes. Drain any excess water and discard garlic and bay leaf. Transfer lentils to a medium bowl and let cool 10 minutes.

Stir in cheese, carrots, cherries, almonds and onion.

For Citrus Dressing: Put orange juice and lemon juice in a small bowl. Whisk in oil in a slow, steady stream. Whisk in orange zest, salt, pepper. Mint and parsley.

Pour dressing over salad and toss to coat. Serve with Panera Bread Whole Grain Miche toasted.

Makes: 6 servings

Prep: 15 minutes

Cook: 20 minutes (plus 10 minutes cooling)