Beet and Red Cabbage Salad

READY IN: 50mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place lentils in a small pot and cover with 2 inches of water; season with about 1/4 teaspoon of salt and cook, over medium heat, until tender, about 25 to 30 minutes.
  • Drain lentils, run under cold water, and drain again; set aside.
  • Meanwhile, cook bacon in a large skillet, over medium heat, until crispy; drain on paper towels.
  • In a small bowl, whisk together oil and lemon juice; season with salt and pepper.
  • In a large bowl, toss together beets, parsley, lentils and 1/3 of the dressing; add cabbage, lettuce, and the remaining dressing.
  • Toss, season with salt and pepper, and top with bacon and bleu cheese.
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