When fresh greens come, they really come! Not complain’….just say’n. For me, I so enjoy a fresh salad on a warm spring day. Having picked a bucket full of spinach and kale, I needed to find ways to use them. After all, who wants the fruits of their labor to go into the compost? Not me!
The inspiration for this salad came while out and about and stopping for some dinner. Eating out is a treat, especially if I really enjoy the experience and the food. Many times, I try to duplicate it once I’m home because I enjoyed it so much I wanted to have those flavors again. This recipe is definitely different, but delicious, nevertheless. Let me know if you like it.
Hardy Spring Salad
Ingredients:
½ cup organic black lentils
½ cup organic quinoa
1 ½ cups water
1 tsp salt
4 cups chopped kale and spinach
1 small onion, chopped
1 tomato, diced
1 can organic chickpeas, drained and rinsed
Feta cheese
Small bunch of fresh cilantro, chopped
Directions:
Add 1 ½ cups water and salt along with lentils into a medium pot. Cook on medium until just boiling. Reduce heat. Cook for 10 minutes, then add quinoa. Continue cooking until lentils and quinoa are tender, about 15 minutes or until liquid is absorbed
While lentils are cooking, chop kale and spinach into small pieces, set aside.
Chop onion and tomato, set aside.
Remove lentils and quinoa from the pot and add to a large salad bowl.
Add 4-5 TBSP dressing (see below), mixing well. Allow to cool for about 5-10 minutes.
Drain and rinse chickpeas.
Assemble salad into a large bowl from bottom to the top as follows:
a. Lentils and quinoa
b. Kale and spinach
c. Chickpeas
d. Onion and tomato
e. Cilantro & Feta
Sprinkle dressing over salad, keeping some to add to preferred taste
Serve immediately. Left overs will keep for 2-3 days.
Dressing:
½ cup olive oil
¼ balsamic vinegar
2 TBSP mustard
2 TBSP honey
¼ tsp garlic powder
Combine all ingredients and serve.