Serves 4 / Ingredient tip: Lentils are low in fat and high in protein and fiber. The best, most delicate lentils are the lovely peppery French green lentils used here; because they take a bit longer to cook than other lentils (about 30 minutes) but hold their shape well, cook them in advance and chill, adding salt at the end of cooking. Use ¾ cup dried lentils to yield 1½ cups cooked.

3 tablespoons champagne vinegar
4 tablespoons plus 1 teaspoon olive oil
½ teaspoon Dijon mustard
½ teaspoon honey
¾ cup walnut pieces
1 tablespoon dried marjoram
1 tablespoon ground coriander
¼ teaspoon salt
¼ teaspoon black pepper
1½ cups cooked French green lentils, chilled
1 red bell pepper, diced small
½ cup scallions or chives, diced small
5 ounces salad greens

1. Whisk vinegar, 4 tablespoons olive oil, mustard, honey, and salt and pepper to taste.
2. Sauté walnuts in 1 teaspoon olive oil, mar-joram, coriander, salt, and pepper, stirring continuously, until brown, about 5 minutes.
3. Toss walnuts, lentils, bell pepper, scallions or chives, and salad greens in a large bowl. Drizzle with dressing, toss, and serve.

PER SERVING: 390 cal, 66% fat cal, 30g fat, 3g sat fat, 0mg chol, 11g protein, 24g carb, 10g fiber, 166mg sodium

Lentil Salad Add-ins:

• grated carrots
• crumbled goat cheese
• chopped parsley