This salad is so delicious and easy that it is one of my lunchtime favorites. It uses my favorite Lentil Bruschetta dip, which gets some help from prepared items from my favorite store, Trader Joe’s, making this recipe even simpler. I like to make a batch of the bruschetta at the beginning of the week and eat it over the next few days (you should consume it within 3 days of making it). I serve it alongside sliced cucumbers to scoop up the bruschetta.
Lentil Bruschetta Salad
4 cups arugula (I like to buy the pre-washed bag at Trader Joe’s)
1 tub of Trader Joe’s bruschetta (in the refrigerated section by the salsas and dips)
1 package of Trader Joe’s refrigerated lentils
1 English seedless cucumber, sliced
Juice of 1 lemon
Salt and pepper, to taste
1. Place arugula in a mixing bowl and season with salt and pepper. Squeeze the juice of 1 lemon over the greens and toss to combine.
2. Mix the bruschetta and lentils in a separate bowl.
3. Divide the arugula among 2 to 4 plates, depending on servings. Spoon a scoop of the lentil mixture in the center of each plate on top of the greens. Garnish the plate with cucumber slices.
I hope you enjoy it! Let me know what you think of it.