Lentils, like beans, are legumes. They come in many different colours and shapes and, as one of the first cultivated foods, have been a part of the global table since prehistoric times. Feel free to use whatever variety of lentil you like, as the various colours and crunchy textures make this a great year-round refrigerator salad. Feel free to substitute and experiment with what’s in season, storing this salad in the fridge until you’re ready to toss and serve on site.

Layered Salad:

Step 1

In 6-cup (1.5 L) bowl, layer carrots, celery, cucumber, lentils and tomatoes.
 

Step 2

Sprinkle with parsley and basil. Cover and refrigerate for up to 24 hours.
 

Creamy Garlic Pesto Dressing:

Step 1

In a small bowl, whisk together oil, vinegar, cream, pesto, garlic, salt and pepper.
 

Step 2

Cover and refrigerate until ready to serve.
 

Step 3

Drizzle dressing over salad and toss to coat.

Tip: For individual servings, simply pack up in small jars with lids to take on picnics or for a speedy lunch.

Top 5 Nutrients: Vitamin K ≥55%DV, Vitamin A ≥33% DV, Riboflavin ≥21%DV, Vitamin B12 ≥18%DV, Vitamin
C ≥15%DV.