Ingredients for six servings

Salad:

3½ cups (875 mL) sugar snap peas, string removed & cut in thirds on a bias
1½ cup (375 mL) cooked black (Beluga) or green lentils
1½ cup (375 mL) thinly sliced small radishes
2 cups (500 mL) baby arugula
½ cup (125 mL) crumbled feta cheese (reserve some for garnish)
2 Tbsp (30 mL) thinly sliced green onions
¼ cup (60 mL) sunflower seeds (reserve some for garnish)

Vinaigrette:

¼ cup (60 mL) white wine vinegar
2 Tbsp (30 mL) finely chopped mint
1 tsp (5 mL) whole grain mustard
1 tsp (5 mL) honey
3 Tbsp (45 mL) olive oil
salt & ground black pepper, to taste

Instructions:

1 Toss all salad ingredients together in a large bowl.
2 Whisk together vinegar, mint, mustard, and honey. Whisk in oil in a slow steady stream. Season to taste with salt and pepper.
3 Toss prepared dressing with salad. Serve on individual plates or in a medium bowl. Garnish with sunflower seeds and feta cheese.

Nutritional information:

Serving size 1 cup (250 mL)

Calories 230, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 10 mg, Carbohydrates 20 g, Fibre 7 g, Sugars 6 g, Protein 10 g, Sodium 270 mg, Potassium 332 mg, Folate 123 mcg