This was a great dinner salad that I had the other night, filled with many, many veggies that were calling to me in my fridge. It started with a bed of fresh baby spinach, chunks of summer squash, crunchy bits of radish, cute cherry tomatoes, sprouted lentils (for some added protein), grilled corn, sweet red onion, little bits of bell pepper and a few slices of creamy avocado. I dressed it with a homemade lemon-garlic vinaigrette that was a great balance between tangy, spicy and sweet.
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Ann
Saturday 10th of September 2011
What a GREAT salad! Thanks for sharing! I love salads for dinner!
Laura @ Sprint 2 the Table
Thursday 8th of September 2011
I love these "kitchen sink" style salads. - there is one coming my way tomorrow night, in fact. :)
Did you sprout the lentils yourself? How do you do that?
Jackie
Thursday 8th of September 2011
I didn't sprout them myself, but there's a pretty easy way to go about doing so. You would soak dried lentils fully covered in water for a day, then drain and rinse every few hours for 2-3 days until you see little tails start sprouting from them. I made hummus with sprouted chickpeas before and it worked great! Here's a link: https://veganyackattack.com/2011/06/15/raw-sprouted-chickpea-hummus/
Meeling
Thursday 8th of September 2011
Great looking blog!!
found you through foodbuzz!
Jackie
Thursday 8th of September 2011
Thank you, very much! :)