Triple Lentil Cucumber Salad

Ingredients

• 2 tablespoons canola oil
• 2 tablespoons peeled chopped English cucumber
• 2 tablespoons white wine vinegar
• 1 tablespoon white balsamic vinegar
• 1 teaspoon raw cane sugar
• ½ teaspoon gluten free garlic powder
• ½ teaspoon gluten free onion powder
• ½ teaspoon kosher salt
• 1 cup chopped DOLE® Green Leaf Lettuce
• 1 cup chopped DOLE® Iceberg Lettuce
• ½ cup shredded DOLE® Radishes
• ½ cup thinly sliced DOLE® Red Cabbage
• ¼ cup cooked black, green and red lentils

Directions

1. Purée oil, cucumber, vinegars, sugar, garlic powder, onion powder, salt and 1 tablespoon water in a blender on high until smooth; transfer to a large bowl. Fold in lettuces, radishes, cabbage and lentils. Makes about 3 cups.