With the fresh veggies, savory dressing, and some roasted walnuts for crunch, this salad is a easily my new favorite dish. Plus, it’s so easy to make when you use Trader Joe’s steamed lentils that are ready to eat.
Let’s not forget lentils are loaded with protein, iron, and fiber–a powerhouse food ideal for any vegan diet.
INGREDIENTS:
1 pkg (1lb) Trader Joe’s Ready-to-Eat steamed lentils
1 15-oz can garbanzo beans, drained and rinsed
2 C fresh spinach, chopped
1 C fresh parsley, chopped
1 C green onions, sliced (white and green parts)
1 orange bell pepper, diced
1-1/2 C quartered cherry tomatoes
1 C roasted walnuts
Garlic-Balsamic Dressing
1 C cashews
2 garlic cloves
3/4 C cold water
2 Tbs balsamic vinegar
1 Tbs grapeseed oil
1 tsp lemon juice
1 tsp salt
DIRECTIONS:
To make the dressing, I soaked the cashews in hot water for about an hour. Drain and add to a food processor along with the garlic and water. Puree, then add the balsamic vinegar, oil, lemon juice, and salt. Blend until completely smooth; set aside.
In a large bowl, combine all of the salad ingredients, except the walnuts. Serve the salad topped with walnuts and dressing. Enjoy!
- 1 pkg (1lb) Trader Joe's Ready-to-Eat steamed lentils
- 1 15-oz can garbanzo beans, drained and rinsed
- 2 C fresh spinach, chopped
- 1 C fresh parsley, chopped
- 1 C green onions, sliced (white and green parts)
- 1 orange bell pepper, diced
- 1-1/2 C quartered cherry tomatoes
- 1 C roasted walnuts
- Garlic-Balsamic Dressing
- 1 C cashews
- 2 garlic cloves
- ¾ C cold water
- 2 Tbs balsamic vinegar
- 1 Tbs grapeseed oil
- 1 tsp lemon juice
- 1 tsp salt
- To make the dressing, I soaked the cashews in hot water for about an hour. Drain and add to a food processor along with the garlic and water. Puree, then add the balsamic vinegar, oil, lemon juice, and salt. Blend until completely smooth; set aside.
- In a large bowl, combine all of the salad ingredients, except the walnuts.
- Serve the salad topped with walnuts and dressing. Enjoy!
