Add a little extra protein to your Superbowl spread.
Here’s a quick and easy salad that packs 9g of protein in a 1/2 cup serving.
The original recipe came to me through my daughter who found it on MeatoutMondays Although we are not vegans or vegetarians ourselves, we do eat quite a few dishes that fit into those categories. Thanks to daughter Julie,along with friends Josh and Susie Neimark, founders of Vegan by Choice, who influence many of our eating habits. We do try our best to eat right, both for our health and to protect the balance of the universe. So don’t be afraid to give something new a try! You may like this way of eating so much that you won’t turn back.
Be sure to check out MeatoutMondays where you’ll find all the nutritional info on this salad and the original version by Alan Roettinger. I tweaked his method and the ingredients slightly, and here is my version:
- 3 Tbsp. extra-virgin olive oil
- 3 Tbsp. freshly squeezed lemon juice
- 2 Tbsp. white wine vinegar
- 1 tsp. Dijon mustard
- 1/4 tsp. sea salt
- 1/4 tsp. ground pepper
- 1 Tbsp. chopped fresh parsley
- 2 tsp. chopped fresh thyme
- 1 tbsp chopped fresh basil
- 1 cup dry lentils
- 1 16 oz can artichoke hearts, drained, rinsed and cut in thirds, lengthwise
- 1/3 cup minced red onion
- 1- 2 cloves garlic
Cook 1 cup dry lentils in rice cooker with 2 cups water seasoned with ¼ tsp. sea salt. Optional: add 1 bay leaf and/or 1 garlic clove, minced.
While lentils cook, prepare dressing:
Mince onion and garlic in mini-food processor/chopper.
Add oil, lemon juice and vinegar and process quickly – just a few seconds should do it.
Add salt and pepper to your or taste.
- Cool lentils and combine with artichokes in a large mixing bowl. Pour dressing over and toss well. Add fresh parsley, thyme and basil.
- We like it chilled well. Add additional oil and vinegar to suit your taste.
I think next time, I’ll try it with one of our favorites – quinoa – in place of the lentils!