Lentil Vegetable Salad with Broccoli “Green Goddess” Dressing

Like I said in my previous post, I’ve been making a lot of salads lately.

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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:

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I tweaked the recipe a little but adding jalape√Īo for extra kick and subbing fresh garlic for powdered. The outcome was awesomely delicious. ūüôā

Lentil Vegetable Salad with Broccoli “Green Goddess” Dressing

Ingredients:

Salad

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

Dressing

1 stalk broccoli, steamed
Juice of 2 lemons
1/4 cup apple cider vinegar
2 garlic cloves, smashed
1 jalape√Īo, chopped
1-2 tbsp extra virgin olive oil
1 1/2 tsp dijon mustard
salt, pepper, onion powder

Directions:

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.

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3. Combine all dressing ingredients in a food processor or blender. Process/blend until well-mixed.

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4. Add lentils do the vegetables and toss well to combine. Add the dressing and mix well.

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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? 

I should probably be in bed.

I’m working tomorrow (6am-6pm), so I really should just be in bed sleeping right now, but I decided to post this blog entry instead. You should feel so loved.

Interesting tid bit of information –> Apparently¬†we’re losing our ability to read. OK, that’s an exaggeration, but this is a cool article about how the internet is affecting our brains. (It’s from last year, but it was on my mind today)

I wasn’t going to post about yesterday’s lunch, but it was so delicious that I felt the urge to share a photo:

pb & pear sandwich w/roasted brussel sprouts & carrots (w/garlic, rosemary,  & thyme)

Now down my great kitchen experiment. It actually turned out to be pretty darn good! I think that in the future I might play around with upping the spice and/or adding tomatoes, but it was definitely a good recipe as is. So, without further ado I give you…

Vegetable & Tofu Stir Fry in a Peanut-Curry Sauce
Ingredients –> Peanut-Curry Sauce
– 1/2-3/4 cup yogurt
– 1/4 cup peanut flour
– 1/2 tbsp indian spice powder (or curry)
– 1 tbsp cumin
– 2 tsp coriander
– 1 tsp turmeric
– lemon juice from 1/2 a lemon
– water to make runny
note: the above are estimations, I sort of just poured
Directions
1. Combine all ingredients in a bowl/cup and stir until smooth. Add enough water to give the mixture a saucy consistency. Set aside for the right moment.




Ingredients–> Stir Fry
– cooking spray
– 1 container extra-firm tofu, chopped into bite-sized squares
– Extra-virgin olive oil (enough to cook your veggies)
– 4 cloves garlic, minced
– 1 red onion, chopped
– 1/3 head red cabbage, shredded/chopped
– 3 carrots, chopped
– 2 heads of broccoli, chopped

Directions
1. Heat large skillet sprayed with cooking spray over medium heat. Add tofu and cook until golden on all sides. Remove tofu from pan and set aside for later.

2. Get all your vegetables nice and chopped. I ended up putting them all in a large bowl because I was running out of space on my cutting board.¬†Heat oil in large skillet (I used nonstick) over medium-high heat. Add vegetables and cook until crisp-tender. I ended up having to do two “loads” because I had so many veggies!

3. Mix tofu and sauce into the cooked vegetables. (I put everything in the same large bowl form earlier and stirred it up)

And you’re done!

I ate my serving with chopsticks just because I love them so much. It doesn’t look the prettiest, but I assure you it was a kitchen success. (My boyfriend even said so)

OK, I think it’s bed time. I’ll likely post about today tomorrow just to keep my living-in-the-past status going.