Arugula Lentil Salad

Ingredients

• Cashew nuts

  Nuts, dry roasted, with salt added

  ¾ cup, halves and whole or 103g

• Onions

  Raw

  1 medium or 110g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lentils

  Raw

  ½ cup or 96g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Sun-dried tomatoes

  6 piece or 12g

• Whole-wheat bread

  Commercially prepared

  3 slice or 84g

• Arugula

  Raw

  4 cup or 80g

• Balsamic vinegar

  2 tbsp or 32g

• Raisins

  Seedless

  1 small box (1.5 oz) or 43g

• Maple syrups

  1 tsp or 7g

Directions

1. Cook lentils according to package directions.
2. Roast the cashews on a low heat for about three minutes in a pan and then toss into a salad bowl.
3. Dice and saute the onion in one third of the olive oil for about 3 minutes on a low heat.
4. Meanwhile, dice the jalapeno and sun-dried tomatoes. Add them to the pan and fry for another 1-2 minutes. Remove from pan and set aside.
5. Cut the bread into big croutons. Add remaining oil to the pan and toss bread, frying until crunchy.
6. Wash the arugula and add it to the bowl. Add all ingredients and toss until combined.