Moroccan Pulse Salad

Posted on 08. Sep, 2009 by Ellen in Canola Recipes

Dressing

1/3 cup canola oil 75 mL
1 Tbsp lemon juice 15 mL
½ tsp cumin 2 mL
½ tsp ground coriander 2 mL
1/8 tsp cayenne pepper 0.5 mL
1/8 tsp black pepper 0.5 mL
1/8 tsp salt 0.5 mL

Directions:

Combine all ingredients and mix well. Set aside.

Salad
Ingredients:

1 (19 oz) can lentils, drained and rinsed 1 (540 mL) can
1 (19 oz) can chick peas, drained and rinsed 1 (540 mL) can
3 green onions, chopped 3
1 red pepper, seeded and diced 1
1 green pepper, seeded and diced 1
1 jalapeno pepper, seeded and diced 1
2 tsp orange zest 10 mL
1 orange, peeled and cut into segments 1
½ cup toasted, slivered almonds 125 mL
½ cup dried currants 125 mL
¼ cup slivered dried apricots 50 mL

Directions:

Combine all salad ingredients in large salad bowl. Add dressing and mix to combine.

Serves 4 – 5

Ellen

Ellen is two things: bossy and a foodie. She loves to tell everyone why they should cook with canola oil by indulging in her love of cooking and teaching.

Tags: almonds, apricots, canola, chick peas, cumin, currants, green pepper, jalapeno, lemon, lentils, orange, recipes, red pepper, Super Foods