Dressing so good you’ll want to put it on everything!
Hey! Memorial Day Weekend is upon us and from day to day it’s hard to tell what season we’re even in! Yesterday it was cool and rainy and today is gorgeous and sunny. A perfect beach day! Not only is it difficult to figure out what to wear, but it’s a bit confusing to figure out what to eat! I like to eat seasonally….both what’s in season and what my body craves depending on the weather. I’ve solved the food dilemma with this salad. It’s both hearty and crisp. Satisfying and yet light. Nutritious and Delicious!!
I’m always looking for ways to add nutrition to my meals. Lentils are superstars when it comes to being nutrient dense. They are high in dietary fiber which helps eliminate unwanted substances (like extra cholesterol) from your body, prevent constipation and also work hard to prevent tummy troubles like IBS and diverticulosis. In addition, lentils have a significant amount of iron which helps give you steady slow burning energy, which also helps to stabilize blood sugar levels. Lentils are naturally low in fat, cholesterol and sodium while adding nutrition in the form of protein, folate, potassium, manganese, phosphorus, copper and B-6.
Aside from the spectacular nutritional value of lentils, I like to use them because they have a neutral flavor and therefore will take on whatever taste I want them to have. The recipe below is a PERFECT fit for lentils because the dressing really dynamic and the salad is really simple. The lentils provide great texture, bulk and nutrients without distracting in any way.
The dressing is really what makes this salad so special. Over the past few weeks I have been putting it on EVERYTHING. Yes, I mean everything. Salads are immediately elevated from boring to spectacular with this dressing. If you eat chicken or fish, this dressing is a must as a glaze or marinade. If you’re looking for a tasty sauce over grains and veggies, look no further. I have been making a double or even triple batch of this stuff because the more I eat it, the more I want of it! I’ve written a recipe here for a simple salad with lentils and this creamy miso dressing……but really, you could just make the dressing and add it to any combination of greens, grains, veggies, protein……..and then bring it to the Memorial Day BBQ you’re going to. If the weather is good, you’ll be bringing the perfect dish, salad. If the weather isn’t good, you’ve brought the perfect dish because it’s a bit hearty. If there are folks watching their weight and their health you’ve brought a winner, and if there are foodies at the BBQ, you’re all set for bringing a dish that has depth of color, texture and more importantly FLAVOR!!
- ½ cup dry lentils
- 6 Cups greens (any combo of lettuces, kale, arugula, spinach)
- 1 bunch scallions, thinly sliced
- ¼ purple cabbage, thinly sliced
- ¼ napa cabbage, thinly sliced
- 3 Tablespoons chickpea (or other white) miso
- ¼ cup almond milk
- 1 teaspoon toasted sesame oil
- 1 Tablespoons tamari
- 1 Tablespoon honey
- ¼ teaspoon crushed red pepper flakes
- Prepare lentils. Use ½ cup lentils to 2 cups water. Rinse and drain lentils, then add to pot with water. Bring to a boil and then lower heat to simmer with lid tilted for about 20 minutes. Lentils should be firm, not mushy for the salad. You can prepare the lentils up to 3 days in advance and store in a glass container with tight fitting lid until needed.
- While lentils are cooking, make dressing by combining all ingredients with a whisk. Set aside.
- Chop salad ingredients and place in large bowl or onto large platter. Use any veggies you like (radish, carrot, bell peppers, etc.) or have on hand! Top with lentils and desired amount of dressing. Toss well and serve immediately.
- Dressing and lentils will stay good in the fridge for up to a week. If you need to prepare this salad in advance, keep the lentils and dressing separate from the greens and other chopped veggies and assemble just before serving.
Amount Per Serving Calories 144Total Fat 1gSodium 40mgCarbohydrates 34gSugar 22gProtein 5g