Directions

1.     Cook lentils as label directs; drain, return to saucepot and cover to keep warm.

 

2.     Toast pecans in a large skillet over medium heat 3 minutes or until lightly browned and fragrant, stirring occasionally. Add grapes and onion; cook 2 minutes or until heated through, stirring frequently.

 

3.     Whisk oil, vinegar, honey, salt and pepper in a large bowl. Add greens and radicchio; toss. Fold in lentils and pecan mixture. Makes about 9 cups.