Sunday, February 5, 2012

Fall/Thanksgiving/Christmas Salad


I tried this recipe after it caught my eye on the cover of Whole Living magazine.  It is divine.  First of all, you don't have to ask me twice to live off of roasted vegetables.  I truly love them and could eat them every day.  Secondly, the dressing is perfect.  Just apple cider vinegar, dijon mustard (I used super grainy) and oil.  The lentils add a nice source of protein.  I used shallots instead of a sliced red onion but I'm sure a big old roasted red onion is just grand.  You can basically sub whatever you want, roast everything for 30 mins and oh yes I used the Trader Joe's precooked vaccuum sealed lentils.  Lazy, I know, but seriously I can't make EVERYTHING.  Jeesh. 

I would eat this hot or cold the next day over arugula.  Wouldn't it be a healthy addition to the Thanksgiving or Holiday table?  Loves.

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