Like I said in my previous post, I’ve been making a lot of salads lately.
What I may not have mentioned was that I got a food processor, which makes the salad possibilities even greater!
This week I was inspired by the Broccoli “Green Goddess” Dressing I found in this book:
I tweaked the recipe a little but adding jalapeño for extra kick and subbing fresh garlic for powdered. The outcome was awesomely delicious. 🙂
Lentil Vegetable Salad with Broccoli “Green Goddess” Dressing
1 cup lentils (I used 1/2 yellow 1/2 green)
parsley (2 bunches), chopped
green onions (1 bunch), thinly sliced
yellow bell pepper (1), chopped
shallot (1), finely diced
red cabbage (~1/3 large cabbage), thinly sliced
cauliflower (1/2 head), chopped
1 stalk broccoli, steamed
Juice of 2 lemons
1/4 cup apple cider vinegar
2 garlic cloves, smashed
1 jalapeño, chopped
1-2 tbsp extra virgin olive oil
1 1/2 tsp dijon mustard
salt, pepper, onion powder
1. Rinse lentils and place in a medium sauce pan. Add enough water to cover them by about 1 inch. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat, drain, and allow to cool.
2. Combine parsley through cauliflower in a large mixing bowl. Toss well to combine.
3. Combine all dressing ingredients in a food processor or blender. Process/blend until well-mixed.
4. Add lentils do the vegetables and toss well to combine. Add the dressing and mix well.
And voila! A delicious, healthy salad for lunches (or dinners) this week. Of course I had to make my roasted cauliflower, red cabbage, and purple potatoes (made with coconut oil, madras curry powder, garlic powder, and crushed red pepper) to go along with it.
What are you eating for lunch this week?
Have any yummy salad dressing ideas to share?