Tag Archives: big salad

Roasted Beet and Lentil BIG Salad Recipe

Lentil Beet SaladMy love of big salads continues! This meal-sized salad is full of good things like greens, roasted golden beets, olives and sunflower seeds. Plus, it’s topped with a simple lentil and herb salad. That’s right, salad on salad. This is BIG.

Roasted Beet and Lentil BIG Salad Recipe
3 cups fresh baby greens (I used a mix of arugula and spinach)
1/2 cup coarsely chopped roasted golden beets
2 tablespoons roasted, shelled sunflower seeds
3 Castelvetrano green olives
1/4 cup cooked French green lentils
1 tablespoon coarsely chopped fresh Italian flat-leaf parsley
2 teaspoons extra virgin olive oil
1 teaspoon sherry vinegar
Fine sea salt and freshly ground black pepper

In a serving container arrange greens, beets, sunflower seeds and olives. In a small bowl combine lentils, parsley, olive oil and vinegar; stir. Spoon lentil mixture over salad; toss before serving. Season to taste with salt and black pepper.

Makes 1 BIG salad

Tips:
-This salad is lightly dressed. If you prefer more dressing, drizzle with additional olive oil and sherry vinegar.
-Not sure how to roast beets? Check out a how-to from the kitchn.

How to Cook French Green Lentils
1/2 cup French green lentils, rinsed and drained
3 cups water
1/2 teaspoon fine sea salt

In a medium saucepan, combine lentils and water. Bring to boiling over medium-high heat. Reduce heat and simmer, uncovered, for 20 to 30 minutes or until lentils are almost tender. Add salt; cook about 5 minutes more or until lentils are just tender. (Be careful not to overcook so that lentils keep their shape.) Drain lentils. Makes about 2 cups
Vegetarian Lentil SaladMore meal-sized salads:
Avocado-Peach Vegetarian Chopped Salad
Tofu BIG Salad
Beet and Apple Salad
Chopped Salad with Avocado, Arugula and Hearts of Palm
French Green Lentil Salad from Eating Clean Recipes
French Lentil and Bitter Greens Salad from The Simple Veganista
French Green Lentil with Tarragon Pesto Salad from Cali Zona

Beet and Apple Salad Recipe

Beet and Apple Salad
The combination of sweet roasted beets and crunchy, sweet-tart apples makes a great salad. The only real effort required to make this salad is roasting fresh beets. I’m in the peel after roasting camp, which actually makes roasting beets pretty easy (but still a bit messy). My method for roasting beets is similar to this how-to from the kitchn. Once your beets are roasted and peeled, it’s salad time.

Beet and Apple Salad Recipe
3 cups fresh arugula leaves
1/2 cup coarsely chopped roasted beets
1 small apple, cut into bite-size chunks
2 tablespoons chopped toasted hazelnuts
2 teaspoons extra virgin olive oil
1 teaspoon sherry vinegar
Fine sea salt and freshly ground black pepper

In a large bowl combine arugula, roasted beets, apple chunks and hazelnuts. Drizzle with olive oil and sherry vinegar; toss to coat. Season to taste with salt and black pepper.

Makes 1 BIG salad

Tip: The recipe makes one meal-sized salad. The ingredient amounts can easily be doubled or tripled to serve as a starter or side salad at the holidays. Go on, share!

Beet Salad with Apple

Tofu BIG Salad Recipe

Vegetarian Tofu BIG SaladCall me selfish, but I don’t like to share when it comes to salads. A BIG Salad is meant to be a meal, not a side dish. The key to a satisfying BIG Salad is to pile on different flavors and textures. Adding a protein is always a good idea, especially when it’s baked tofu. Purchased baked tofu will work in a pinch, but my Honey Sriracha Baked Tofu recipe is better.

Tofu BIG Salad Recipe
3 cups chopped lettuce (green leaf or romaine)
1/2 cup cut-up fresh tomato (I used mixed heirloom cherry tomatoes)
1/3 cup chopped sweet red pepper
1/3 cup chopped cucumber (peeled and seeded, if desired)
2 slices baked tofu, cut-up
1/2 teaspoon toasted sesame seeds
For drizzling:
2 teaspoons olive oil
1 teaspoon rice vinegar
Few dashes tamari (soy sauce)

Place chopped lettuce in a large bowl. Arrange tomato, sweet pepper, cucumber, baked tofu and sesame seeds on bed of lettuce. Just before serving, drizzle salad with olive oil, rice vinegar and tamari; toss to coat.

Makes 1 BIG salad

Vegetarian Tofu Salad

You might also like:
Easy Baked Tofu Recipe from Eating Clean Recipes
Togarashi Baked Tofu Recipe from Eating Clean Recipes

Avocado Peach Vegetarian Chopped Salad Recipe

Vegetarian Chopped SaladI love BIG salads. This chopped salad features the best of summer. It starts with a bed of greens, and gets better when you pile on fresh toppings like cool and crunchy cucumber, juicy peaches and fresh basil. Add some ripe avocado and roasted sunflower seeds and you’ve got one tasty salad.

Avocado-Peach Vegetarian Chopped Salad Recipe
1 head heart of romaine lettuce, chopped
1 medium ripe peach, pitted and cut into chunks
1 small Persian cucumber, chopped (peel, if desired)
1/2 a medium ripe avocado, peeled, pitted and chopped
2 tablespoons shredded fresh basil leaves
2 tablespoons roasted sunflower seeds (I use unsalted)
2 teaspoons extra virgin olive oil
1 teaspoon fresh lemon juice
fine sea salt and freshly ground black pepper

Place chopped lettuce in a large bowl. Arrange peach, cucumber, avocado, basil and sunflower seeds on bed of lettuce. Just before serving, drizzle salad with olive oil and lemon juice and toss to coat. Season to taste with salt and pepper.

Makes 1 BIG salad
Peach Avocado Chopped Salad
More Summer Salad Recipes:
Fresh Zucchini Salad from Bourbon and Honey
Summer Panzanella with Peaches and Kale from The First Mess