Lentil and Pea Salad with Bacon

Name: Lentil and Pea Salad with Bacon
Yield: 6
Ingredients: Salad; 3/4 cup of lentils; 5 slices of crispy bacon, diced; 1 tablespoon of olive oil; 300g of peas; Dressing; 1 tablespoon of apple cider vinegar; 1 teaspoon of salt; 3 tablespoons of freshly squeezed lemon juice; 1/3 cup of water; 1/3 cup of olive oil; 6 cups of fresh arugula leaves; 1/2 cup of dried cranberries; 200g of cherry tomatoes, quartered

1
Salad
2
3/4 cup of lentils
3
5 slices of crispy bacon, diced
4
1 tablespoon of olive oil
5
300g of peas
6
Dressing
7
1 tablespoon of apple cider vinegar
8
1 teaspoon of salt
9
3 tablespoons of freshly squeezed lemon juice
10
1/3 cup of water
11
1/3 cup of olive oil
12
6 cups of fresh arugula leaves
13
1/2 cup of dried cranberries
14
200g of cherry tomatoes, quartered

Ingredients

1
Salad
2
3/4 cup of lentils
3
5 slices of crispy bacon, diced
4
1 tablespoon of olive oil
5
300g of peas
6
Dressing
7
1 tablespoon of apple cider vinegar
8
1 teaspoon of salt
9
3 tablespoons of freshly squeezed lemon juice
10
1/3 cup of water
11
1/3 cup of olive oil
12
6 cups of fresh arugula leaves
13
1/2 cup of dried cranberries
14
200g of cherry tomatoes, quartered

Directions

1
Salad Preparation
2
In a large pot, combine 1/2 liter of water and lentils
3
Bring to a medium heat and cook for 15 minutes
4
Drain and let cool
5
In a skillet, fry the bacon in olive oil over high heat until crispy
6
Remove from heat and drain
7
Reserve the olive oil
8
In the same skillet, sauté the peas in the reserved olive oil for five minutes or until tender
9
Remove from heat and let cool
10
Dressing
11
In a bowl, whisk together the first five ingredients with a hand whisk
12
Arrange the lentils in a salad bowl and top with the peas
13
Add the bacon, arugula, cranberries, and cherry tomatoes
14
Drizzle with the dressing and serve.