Lentil Salad with Toasted Hazelnuts


  • ¾ c. hazelnuts

  • 6 oz. arugula

  • ½ red bell pepper, thinly sliced

  • 1 English cucumber, quartered and sliced

  • 2 cups French Lentils* (or can substitute cooked green or brown lentils)

  • Dijon Vinaigrette*

  • Zest from ½ lemon

  • Salt and pepper, to taste


  1. Place hazelnuts on a baking sheet and broil on high until lightly brown, about 1 to 2 minutes.

  2. In a large bowl, combine arugula, red pepper, cucumber and lentils.

  3. Drizzle over some Dijon Vinaigrette, then garnish salad with toasted hazelnuts and lemon zest.