Ingredients

• 1 cup Bob's Red Mill Whole Grain Medley
• 1/2 cup Petite French Green Lentils
• 4 cups Water divided
• 2 Tbsp Lemon Juice
• 1-1/2 tsp Honey
• 1 tsp Lemon Zest
• 1/2 tsp minced Garlic (about 1 small clove)
• 1/4 tsp prepared Mustard
• 1/2 tsp Salt
• 3/4 cup Extra Virgin Olive Oil
• 1 cup Apple diced (about 1 medium Fuji or Braeburn)
• 1/2 cup Celery diced (about 2 stalks)
• 8 oz canned Tuna
• 1/4 cup Sweet Onion diced
• 1/4 cup Chopped Walnuts toasted
• 1/4 cup Tarragon torn

Instructions

1. Combine 3 cups water and Bob’s Red Mill Whole Grain Medley in a medium pot. Cover and bring to a boil; reduce heat and simmer until grains are soft, 60 – 90 minutes. In a smaller pot, bring remaining 1 cup of water to a boil. Add Bob’s Red Mill Petite French Green Lentils, reduce heat and simmer until soft, about 20 – 30 minutes. Drain both grains and lentils very well and set aside to cool, about 45 minutes.
2. Meanwhile, in a food processor or blender, combine the lemon juice, honey, lemon zest, garlic, mustard and salt and process until smooth. With the machine running, very slowly stream in the olive oil until a smooth emulsion forms, about 5 minutes. Set aside.
3. When the grains and lentils have thoroughly cooled, combine together with the apple, celery, tuna, onion, walnuts, tarragon and dressing. Mix well.