French Lentils & Asparagus in Mango Vinaigrette [WF/GF/DF/V]
Serving Size:6
Ingredients
1 cup French Lentils
Water
3/4 pound Asparagus -- woody stems removed
4 ounces Red Bell Peppers -- fine julienne
1/2 bunch Scallions -- chopped
3/8 cup Almonds, slivered -- toasted
Maple Mango Vinnegrette
2 tablespoons maple syrup
1/4 cup canola oil
2 1/2 tablespoons mango vinegar
1 1/3 tablespoons cider vinegar
1/4 teaspoon salt
Instructions
Cook lentils in water until tender but not falling apart. Drain and cool by rinsing in cold water.
Put a large pot of water on the stove to boil. Trim stems off asparagus and cut into 3" pieces. Blanch for 1 Minutes Only. Cool immediately under cold running water.
Prep peppers and scallions.
Combine lentils, asparagus, peppers, scallions and almonds.
Mix dressing. Toss together just before serving.