Kale and Lentil Salad with Pickle Juice Vinaigrette

Kale and Lentil Salad with Pickle Juice Vinaigrette

Enjoy the last bite of pickles knowing that the leftover pickle juice will be used in a nutritious kale and lentil salad. Pickle juice vinaigrette is tangy and mouthwatering. Add other chopped veggies such as carrots, radishes, cucumber or tomatoes plus other flavor boosters such as cheddar cheese and sunflower seeds.

Serves 6

Put 2 chopped bunches of curly green kale in a large bowl. Make the pickle vinaigrette by whisking 2 Tb pickle juice, 3 Tb olive oil, the juice of 1 lemon, 1 minced garlic clove, 2 tsp Dijon mustard and freshly ground black pepper to taste. Pour vinaigrette over the kale and massage into the leaves using your hands. Add 1 15-oz. can of black lentils (drained and rinsed) to the kale and mix to combine.