Tag Archives: 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

Harissa Carrot Salad Recipe

Harissa Carrot SaladLet’s talk harissa. It’s the not-so-secret flavor weapon in this Moroccan carrot salad. Harissa is a North African sauce made from hot peppers. It adds a fiery heat!

Harissa used to be difficult to find at the grocery store, but in the last year I’ve noticed more and more brands and varieties of harissa available. That is good news with one caveat….the style and brands of harissa vary widely. You’ll find both harissa paste and harissa sauce (the paste tends to be spicier because it is more concentrated). Ingredients vary among sauces, with some including things like tomato and preserved lemon. The best bet when using harissa is to start with a conservative amount, and then add more if you can take the heat! For this recipe, I suggested a range of harissa sauce (not paste). My preference is to use the full amount of harissa sauce with the brand of harissa hot sauce I used since it has added tomato and other ingredients that makes it a bit milder.

Moroccan Carrot Salad Harissa Carrot Salad Recipe
1 to 2 tablespoons harissa hot sauce (I used Mustapha’s Mediterranean)
2 tablespoons extra virgin olive oil
1 tablespoon fresh Meyer lemon juice
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon fine sea salt or kosher salt
1 pound carrots, peeled and coarsely shredded
1/2 cup chopped fresh flat-leaf parsley

In a large bowl, make dressing by whisking together harissa, olive oil, lemon juice, coriander, cumin and salt. Add carrots; stir well to coat with dressing. Add parsley; stir. Taste salad and season with additional salt, if needed. Salad can be served right after making or can be covered and refrigerated for several hours.

Makes 6 servings

Kitchen Tip: Purchased harissa varies in heat and consistency. If you use a strong harissa paste (rather than sauce), you may want to start with less harissa.

Moroccan Harissa Carrot Salad

Vegetarian Chickpea Salad with Za’atar Recipe

Chickpea Salad
Here’s a simple vegetarian salad of chickpeas and fresh veggies. It’s dressed with a drizzle of fresh lemon juice and some olive oil. A spoonful of za’atar, the sumac-sesame-herb seasoning, adds a flavor punch.

Vegetarian Chickpea Salad with Za’atar Recipe
1 medium slicing cucumber, peeled, seeded and coarsely chopped
1 green bell pepper, coarsely chopped
1 cup cherry tomatoes, halved (I used sunburst tomatoes)
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon za’atar
Fine sea salt and freshly ground black pepper

In a large bowl combine cucumber, green pepper, tomatoes and chickpeas. Drizzle with olive oil and fresh lemon juice; stir to mix. Sprinkle with za’atar and season to taste with salt and black pepper. Salad can be served immediately or covered and refrigerated several hours before serving.

Makes 4 servings (about 4 cups total)

You can buy za’atar or mix your own. Here’s the mix I used:
Za’atar
1 tablespoon ground sumac
1 tablespoon lightly toasted white sesame seeds
1 1/2 teaspoons dried thyme
1/2 teaspoon fine sea salt

To make za’atar combine sumac, sesame seeds, thyme and salt. Store, tightly covered, at room temperature. Makes 2 1/2 tablespoons.

You may also like:
Cucumber Tomato Salad with Za’atar

Arugula Salad with Avocado and Hearts of Palm Recipe

Arugula Avocado SaladThis salad came together in an effort to use up stray pantry items. I recently moved, and found a few interesting items in the back of the cupboard. One such item was a can of organic hearts of palm. When life gives you hearts of palm, make chopped salad.

Chopped Salad with Avocado, Arugula and Hearts of Palm Recipe
1 stalk canned hearts of palm, rinsed and drained
1/2 a medium ripe avocado, peeled, pitted and chopped
1/2 cup fresh cherry tomatoes, halved (I used sunburst)
1 tablespoon extra virgin olive oil
1 1/2 teaspoons fresh lemon juice
fine sea salt and freshly ground black pepper
3 cups fresh arugula

Slice heart of palm into rounds. Combine heart of plam slices, avocado and tomatoes in a small bowl. Drizzle with olive oil and lemon juice; stir gently to coat. Season with salt and pepper. Serve over arugula. Toss salad just before serving.

Makes 1 BIG salad
Hearts of Palm Salad