ROASTED RED POTATO, ASPARAGUS AND LENTIL SALAD
RECIPE TYPE
Vegan, Vegetarian
SERVES
4 to 6
Prep Time: 15 min
Cook Time: 25 min
Ingredients
1 lb mini red potatoes, washed and halved
4 tsp Longo’s 100% Pure Canola Oil, divided
1/2 tsp each salt and pepper, divided
1 bunch asparagus, trimmed and cut into bite-sized lengths
1 can (540mL) Longo’s Lentils, drained and rinsed
4 radishes, thinly sliced
1/2 small red onion, thinly sliced Fresh tarragon (optional for garnish)
Vinaigrette:
1/4 cup Longo’s 100% Pure Canola Oil
2 tbsp each Longo’s Maple Syrup, Longo’s Dijon Mustard and Longo’s Curato White Wine Vinegar
1 tsp finely grated orange zest 2 tbsp fresh orange juice
1 tsp finely chopped fresh tarragon or parsley leaves
1/4 tsp each salt and pepper
Directions
Vinaigrette: Combine oil, maple syrup, Dijon, vinegar, orange zest, orange juice, tarragon, salt and pepper in blender; blend until smooth. (Alternately, combine in jar and shake to combine.) Makes about 2/3 cup. (Make-ahead: Leftover vinaigrette can be stored in a jar in the refrigerator for up to 4 days and used on your favourite tossed green salads.)
Toss potatoes with 1 tbsp oil and 1/4 tsp each salt and pepper. Spread on baking sheet lined with Longo’s Essential Parchment Paper. Roast in preheated 400°F oven for 15 minutes.
Toss asparagus (in the same bowl used for potatoes) with remaining oil, salt and pepper. Add to baking sheet; roast, shaking pan occasionally, for 10 minutes or until tender-crisp.
Gently toss roasted potatoes and asparagus with lentils, radishes, onion and 1/3 cup vinaigrette in shallow bowl, adding more vinaigrette to taste. Garnish with fresh tarragon, if using. Serve warm or at room temperature.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 12g | Fibre 9g |
Fat 13g | Sugar 9g |
Carbs 51g | Sodium 830mg |
