Lentil Salad

Feel free to swap in dried cranberries for the pomegranate seeds.

3 Tbsp extra-virgin olive oil

1½ Tbsp lemon juice

¼ tsp salt

¼ tsp pepper

2 (15-oz) cans lentils, drained and rinsed

¼ cup chopped fresh parsley

6 radishes, trimmed, halved and sliced thin

¼ cup walnuts, toasted and chopped, divided

½ cup pomegranate seeds, divided

In a large bowl, whisk oil, lemon juice, salt and pepper together. Add lentils, parsley, radishes, half the walnuts and half the pomegranate seeds to dressing and toss to combine. Sprinkle with remaining walnuts and pomegranate seeds. Serves 6

Per serving: 164 cal, 11g fat, 0mg chol, 3g prot, 14g carbs, 4g sugar, 4g fiber, 329mg sodium

Recipe reprinted with permission of AMERICA’S TEST KITCHEN