This Hot Pink Lentil Salad was created on my wedding anniversary a few years ago. Many of you would not be surprised to know I cooked a feast for my own wedding. I carried hot pink, wild sweet peas in my bouquet, and had my makeup match it. This recipe is a favorite with bright flavors amidst hot pink marinated Spanish onions. Here’s my recipe from my full heart to yours!
Hot Pink Lentil Salad
3 cups cooked lentils
3 scallions finely chopped
2 large cloves garlic
4 cups Wild mushrooms
1 Red Spanish Onion sliced thin and marinated in apple cider vinegar ( at least over night or a few days is even better)
Brightland Awake olive oil drizzled well
1/4 cup apple cidar vinegar brine from the marinated onions
2 tsp. Tarragon chopped and minced well
2 Tbsp. Paprika
Pink Sea salt and cracked pepper
Whisk together and set aside.
Grill the mushrooms in a cast iron pan over medium heat with some Ghee for about 10 minutes. Add garlic in for the last minute.
Toss with the lentils and combine the other ingredients and dressing. Toss well and consume this nom nom goodness!