I threw this one together last weekend, using a little bit of everything I had in our pantry and lots of fresh veggies. This recipe made a big container full of salad that I will keep in the fridge at work and eat all week for lunch! This has to be, like, a zillion servings of vegetables... I'm not at a point yet where I'm happy eating 2 salads a day, so I try to cram as much as I can into 1 salad for lunch.
- 1lb steamed lentils (I get mine at Trader Joes)
- 1 cup cooked red quinoa
- 2-3 large carrots, chopped
- 5-6 radishes, chopped
- 1 whole cucumber, chopped
- 1/2 cup kalamata olives, sliced
- 2 cups cherry tomatoes, quartered
- 2 cups kale, chopped
- 2 cups spinach, chopped
- 1 cup non-fat feta cheese
Mix all of the ingredients together in a bowl and store refrigerated in an airtight container. Mix the dressing into each serving as you eat it so the salad isn't sitting for days in the dressing getting soggy.
- 1 shallot, minced
- 2 gloves garlic, minced
- juice of 1 lemon
- 1 cup olive oil
- 2/3 cup red wine vinegar (I like my dressings tangy!)
- 1/4 tsp dried thyme
- 1/4 tsp dried parsley
Put all ingredients in a mason jar or some type of air-tight bottle and shake, shake, shake! It tastes best after it has sat overnight (at least). I keep homemade dressings no longer than a week, but it's usually gone before then anyway.