Thanks to a Food for Life class participant for sharing this recipe. This salad can be served either on the side or as a meal in itself. This is a nutrition powerhouse! (It's good in Spring and Summer, too!)

Serves 6:

1 large bunch of kale, washed, rinsed, de-stemmed and chopped (to make about 4 cups)
2 cups cooked green lentils
3/4 cups walnuts, toasted and roughly chopped
2 small shallots, thinly sliced
2 T white or cider vinegar
1/2 cup boiling water
Kosher salt
1 pear, cored and diced

Dressing: (or purchase an oil-free dressing of your choice)
1 T Dijon mustard
3 T lemon juice
2 T red wine vinegar
2 T water
2 T orange juice
ground black pepper
1/4 tsp black truffle salt

In large salad bowl, combine the kale, lentils and walnuts.
Place the shallots in a small bowl, then pour the vinegar and boiling water over them. Add a pinch of salt, then stir and set aside to pickle for 5 minutes.

In another smaller bowl, whisk the dressing ingredients. Add the ground pepper and truffle salt, if using.
Once the shallots have pickled, add the diced pear, toss for a few seconds, then drain, discarding the liquid. Use paper towels to blot the shallots and pear dry, then add them to the salad bowl. Pour the dressing over the salad, then toss to coat.

Note: The original recipe calls for olive oil. I say, "NO OIL". The research is solid on the deleterious affects of oil on health. Use dressing above or go to sauces and dressings on this site to find a salad dressing you enjoy, minus the oil. Chef AJ's Yummy Sauce would go great