As summer gets closer I feel like eating more salads. This is one of my favorites. Every time I make it, people say how delicious it is. I hope you enjoy it too!
Serves 2 as a meal and 4-6 as a side dish
For the dressing:
4 Tbs extra virgin olive oil
3 Tbs aged balsamic vinegar
1/2 Tbs dijon mustard
1 tsp orange zest
1 clove garlic, crushed or minced
2 pinches unrefined sea salt
fresh ground black pepper to taste
For the salad:
8 cups loosely packed baby spinach
1 large beet, roasted, peeled and cubed
1 navel orange, peeled, segmented and cut into bite size pieces
1/4 cup red onion, finely chopped
1/2 cup pecans, lightly toasted and chopped
4 oz goat cheese, crumbled
First roast the whole unpeeled beet in a covered dish in a 400° F oven for 1 hour or until done.
Let it cool while covered. This will make it easier to peel.
Once cool, place under a small stream of cool water. The skin should peel off easily using the water and your hands.
Everyone in my family loves this salad, which is always a plus and often a challenge to find. Combining the ingredients while the lentils are hot is important for maximum flavor. It tastes best if the flavors marinate for a while before eating. Tastes great as leftovers for several days.
Serves 4 as a meal
2 cups french green lentils (important because they hold their shape and don’t turn to mush)
6 cups water
1/2 cup olive oil
6 Tbs aged balsamic vinegar
3 cloves garlic, minced or crushed
1/4 tsp fresh ground black pepper
3/4 tsp unrefined sea salt
8 green onions, chopped
1 cup fresh dill (about 1.5oz), chopped
2 cups fresh basil (about 1.25 oz), chopped
15 oz artichoke hearts, chopped
8 oz feta cheese, cubed
1 bag pre-washed baby spinach
In a medium size pot, add lentils and water. Bring to a boi...