Early Vegetable and Lentil Salad
Looking for a simple and filling salad for your Spring Veggies? Give this a try.
½ cup lentils, washed and sprouted
½ pound asparagus
1 cup peas
1 cup corn
1/2 cup sliced turnips -raw
2 large carrots, shredded -raw
Dressing
1 Tbsp. parsley
1 garlic clove, finely chopped
2 Tbsp red wine vinegar
1 Tbsp prepared mustard
1/3-cup olive oil
How to Sprout Lentils
Place the lentils in the quart glass jar. Add about 3 c water. Cover the opening of the container with cheesecloth and secure with a rubber band. Keep the container at room temperature out of direct sunlight. Soak the lentil for 8-10 hours.
Leaving the cheesecloth and rubber band intact, drain the lentils, thoroughly rinse them and drain again. Place the drained lentils at an upside down angle, to allow proper and thorough drainage. Keep the upside down container at room temperature and out of direct sunlight for 24 hours, allowing the lentils to sprout.
Drained and mostly dry sprouted lentils may be kept in the refrigerator for 5-7 days.
Once sprouted you can build your salad.
For asparagus, cut or snap off bottom 2 inches, rinse in cold water. Steam with peas and corn for 3 minutes. Remove and run under cold water, drain. Whisk together dressing ingredients then combine with all vegetables.
Makes 6 servings.
Per Serving: 149 calories
Dazzling Whimsy 