Farmers Market Potato & Lentil Salad


1 package Jersey Fresh arugula
½ cup green lentils (+2 cups water)
12 oz. Jersey Fresh baby yukon gold potatoes
1 small bundle Jersey Fresh green beans
Few handfuls Jersey Fresh grape tomatoes
Crumbled feta, goat or blue cheese *or omit if vegan
Jersey Fresh parsley (chopped)
Unsalted butter
¼ tsp garlic salt
Coarse salt

Champagne mustard vinaigrette:
3 tbsp champagne vinegar
1/4 cup olive oil
1 heaping teaspoon of grainy mustard
1 tbsp honey
1/4 tsp coarse salt


20m prep time / 20m cook time

1. Cook lentils in 2 cups of water for 20 minutes until tender then drain. At the same time, in a separate medium size pot, boil water for potatoes. Add potatoes and cook until almost fork tender (about 15 minutes), then add in the beans for an additional 4-5 min. until tender but not mushy.
2. Drain potatoes and beans and toss them back into the pot with a pat of butter, garlic salt, pepper and parsley (slice the potatoes in half if they are on the larger side).
3. In a large salad bowl, add in the arugula, potatoes and beans, tomatoes, lentils and feta.
4. For the champagne vinaigrette: mix all ingredients together in a jar or small bowl. Pour over salad and mix.
5. Let sit 5 min to absorb flavor and serve.

Jersey Fresh Product(s) Used: Arugula Beans Herbs Potatoes Tomatoes

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