serves 2 hungry people
- 1 cup chopped spinach
- 1 cup cooked, cold lentils
- 1 pear – 1 cup chopped
- 1/2 cup thickly sliced snow peas
- 1 Tbsp fresh lemon juice
- 1 Tbsp olive oil
- 1 Tbsp thick, sweet balsamic vinegar – if using a thinner, sourer version, add 1 tsp honey
- 1 tsp salt
I sincerely hope you all are safe and sound, with Hurricane Sandy behind us. The damage was rough around New York City, not to mention the rest of the northeast. Thankfully the area is recovering, and I’m very glad my friends and co-workers are safe.
I live over in a part of Brooklyn that luckily wasn’t devastated by water — and the worst we could say was Cabin Fever. Cue crazy scene in Muppet Treasure Island. So what better way to grace the time than classic movies and concocted salads.
Together, these seemingly different ingredients go very well together. The snowpeas and pear make this a slightly sweet dish, but the nutty lentils round it out. Not to mention the great nutrients – lentils are super high in cholesterol-lowering fiber (thanks, World’s Healthiest Foods).
So try out this crazy concoctions with your own home ingredients! My basic breakdown for a good salad is as follows:
Between these basic guidelines, you’ve got a diverse and flavorful salad.
The recipe was also shared on Wednesday Wheat-Free Bloghop. Hope you thoroughly enjoy.
1. I recommend either making lentils the night before, or buying a handy package of precooked ready-to-eat beans. I think they taste just fine, and sometimes you just need a quick dish. If you’re making the lentils from scratch (dried), kindly read below*.
2. Wash your greens and pear under cold running water. Coarsely chop the spinach, and chop the snowpeas into thirds. Core the pear, then slice into sweet 1/2-in pieces.
3. Toss all ingredients together in a large bowl, taking care not to smush the beans. Enjoy!
*Bring 2 cups of water to boil in a medium-sized pot. Lightly salt, and add the lentils. Turn up heat and bring back up to a boil, then lower heat and reduce to a simmer. Cook for 20-30 minutes, or until the lentils are tender. Remove from heat, lightly salt, and cool in the refrigerator.
Again, I hope you and anyone you know who was affected by the storm are alright.