Monday, August 13, 2012

Splendid Salad: beets, lentils and goat cheese

I just whipped up a lovely little salad for lunch and thought I'd share! It is full of great flavors with a good dose of protein and fiber to keep me going through the afternoon.

I had some lentils in the freezer left over from an earlier recipe, so first thing I threw those in a colander and ran some hot water over them to quickly thaw them out.

In the bottom of a nice sized bowl (I like a large salad!), I put a dollop of Dijon mustard, about a tablespoon of olive oil, 2-3 tablespoons of balsamic vinegar and some salt and pepper.

Mustard is serving two roles here; one, it is delicious, and two, it is acting as an emulsifier; it mixes things that don't want to on their own - the vinegar and oil.

 Just a quick swish with the fork and the dressing is ready to go; no bottled dressing needed!

On top of the mixed salad dressing, I added a large handful of arugula, some shredded carrots, the thawed lentils, and diced beets. Lastly, I garnished with a bit of goat cheese. 

If you weren't going to eat this salad right away, you could cover and bring to work or to a potluck or picnic. The dressing might wilt the bottom greens a tad, but that isn't the end of the world. I was making this salad to eat right away, so I used a sharp knife and fork to chop up the greens and evenly distribute the toppings and dressing throughout the whole salad. Enjoy!

Kitchen tip: when eating beets, this is an excellent opportunity to use cloth napkins to protect your clothes! That beautiful red juice will stain those lovely work trousers faster than you can say splendid salad!

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