This is a great summer dinner salad. I opened a bottle of 2001 Villa Maria Sauvignon Blanc
from New Zealand (Marlborough) which has a great tropical, citrus flavor and a crisp acidity,
which pairs well with the curry flavor of the dish.
Ingredients:
3 cups water
3/4 cup dried red lentils
1/2 teaspoon salt, divided
1/4 cup chopped fresh cilantro
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons honey
2 tablespoons Dijon mustard
1 chopped red chili pepper
2 tablespoons extra-virgin olive oil
1-1/2 teaspoons curry powder
8 cups torn spinach
2 cups sliced mushrooms
1 red bell pepper, cut into 1/4-inch strips
1 pound medium shrimp, cooked and peeled
To Make Salad:
Combine the water, red lentils, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil;
cover, reduce heat to medium-low, and simmer for 20 minutes. Drain and set aside.
Combine 1/4 teaspoon salt, cilantro, and the next 5 ingredients (cilantro hrough curry powder).
Combine 1/4 cup cilantro dressing, torn spinach, mushrooms, and bell pepper; toss well to coat.
Combine lentils and 1/4 cup cilantro dressing, and toss well to combine.
Arrange 2 cups spinach mixture on each of 4 plates; top each serving with 1/2 cup lentil
mixture. Divide shrimp evenly among salads; drizzle with remaining dressing.