5/27/2012 Use green lentils, the red ones break down too much, but are still tasty. I used 1 tsp of dried cilantro bc I didn’t have fresh. I did cook the quinoa a little longer. Pretty good and filling.
- * 1/4 teaspoon garlic powder
- * 1/4 cup vegetable oil
- * 2 tablespoons red wine vinegar
- * 1 teaspoon Dijon mustard
- * 1/2 cup lentils
- * 1/2 cup quinoa
- * Kosher salt and freshly ground black pepper
- * 1 tablespoon chopped fresh cilantro leaves
For a delicious lunch, fill pita bread halves with this tangy bean salad and top with shredded lettuce.
Per serving (about 6oz/173g-wt.): 210 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 220mg sodium, 32g total carbohydrate (9g dietary fiber, 6g sugar), 11g protein
- apple cider vinegar or rice vinegar
- low-sodium tamari
- sesame tahini
- water
- cooked and drained garbanzo or cannellini beans
- thinly sliced green onions
- grated carrots
- roughly chopped parsley
- prepared balsamic vinaigrette or Italian dressing
- lemon juice
- Ground black pepper to taste
- low-fat buttermilk
- reduced-fat sour cream
- cider vinegar
- honey
- Coarse salt and ground pepper
- large head Boston lettuce
- alfalfa sprouts or pea shoots
Delicious, but I cooked the beets first.
- extra-virgin olive oil
- red-wine vinegar
- Dijon mustard
- Coarse salt and ground pepper
- fresh orange juice
- bacon
- lemon
- scallion
- reduced-fat sour cream
- light mayonnaise
- Coarse salt and ground pepper
- fresh lemon juice
- drained capers
- Dijon mustard
- dried crushed red pepper
- olive oil
- chopped fresh basil
- freshly grated Parmesan cheese
- navel orange
- sherry vinegar
- extra-virgin olive oil
- Coarse salt and ground pepper
4 April 2010
PS: I also like to toss things like diced feta cheese or chopped fresh chilli through this salad. Different-coloured cherry tomatoes are really nice too.
Wine suggestion:
Italian white – a Falanghina from the south
- • 2 teaspoons Dijon mustard
- • olive oil
- For the dressing:
- • 2 large heads of broccoli
- • 6 tablespoons extra virgin olive oil
- • 2 tablespoons white wine vinegar
- • sea salt and freshly ground black pepper
- good-tasting extra-virgin olive oil
- Juice of 2 large limes
- buttermilk
- Salt and freshly ground black pepper to taste
- Coleslaw:
- Garnish:
- fresh coriander or parsley leaves