Lentil, Arugula, Red Grape and Walnut Salad

Thanks to D.B. for submitting this recipe.

6 cups arugula or other greens
4 cups water
1 cup green lentils
½ tsp. salt
1 tbsp Splenda
4 tsp olive oil, divided
1 tbsp red wine vinegar
1 tbsp honey
½ tsp hot sauce
½ tsp salt
1 small red onion, thinly sliced
2 cups red grapes, halved

In a medium saucepan over medium-high heat, bring the water, lentils and salt to a boil. Reduce heat to simmer and cook until lentils are tender, about 15 to 20 minutes. Strain off excess water, cool to room temperature and the lentils are ready to add to any salad.

Preheat oven to 350o F. Mix Splenda and walnuts in a small plastic bag. Add one teaspoon of olive oil. Toss everything together until nuts are evenly coated. Spread on a baking sheet and bake until lightly browned, about 10 minutes. Cool to room temperature.

In a large salad bowl, whisk the remaining three teaspoons of olive oil together with the vinegar, honey, hot sauce and salt. Toss in the red onion and grapes. Just before serving, throw in the arugula and toss everything together, evenly distributing the vinaigrette. Top with walnuts and lentils. Serve and share.

6 Servings:
1 Protein
2 Fats
1 Fruit