It’s been a long, cold winter and I am soooo ready for spring to arrive but mother nature seems to be ignoring my pleas for an end to this nasty weather. Is it too much to ask to be done with snow when the calendar says spring? I think not. I can remember one year there was a blizzard on April Fools Day when I was in college in Boston. We couldn’t go anywhere for days…the grocery stores had no food because the trucks couldn’t get into the city, people were cooking outside their apartments on habachis because the power was out, and everything seemed to shut down.
I know I live in New England and should be used to this weather by now, but a girl can dream, can’t she? I could never leave this area because the weather and scenery have a strong hold in my heart, but after awhile, the snow and damp weather just get to me. I guess my dreams of Alaska are just that.
So I am dreaming of spring days ahead and wanting to make healthy recipes like salad and sandwiches for dinner. I love this Mediterranean lentil salad for this week’s healthy meal plan – with fresh tomato, spinach and herbs it really feels like warm weather is on its way!
PS. I am starting my couch to 5k tomorrow and this is a great post-workout meal idea!
Healthy Recipes: Mediterranean Lentil Salad
Packed with nutrients like spinach, parsley, couscous and lentils.
I used an Israeli couscous mixture that had orzo and red quinoa.
My 6 year old couldn’t wait to get her hands on this salad!
Mediterranean Lentil Salad
- 1 cup green or brown lentils
- 1 1/4 cup water
- 1/2 cup couscous
- 1/2 tsp salt
- 1/4 cup olive oil 4 tbsp
- 1 large garlic clove mashed to a paste with 1/4 tsp salt
- 2 tbsp vinegar
- 1/4 cup parsley
- Bunch of spinach chopped
- 2 cups tomatoes chopped
In small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart about 15-20 minutes.
Transfer hot lentils to bowl and mix in salt and pepper to taste.
In saucepan, bring water to boil and add couscous and salt. Remove from heat and let couscous stand, covered, for 5 minutes.
Fluff couscous with a fork and transfer to lentil mixture.
Stir in 1 tablespoon oil and stir, with parsley, spinach and tomatoes.
In saucepan, mix garlic paste, 2 tbsp vinegar, remaining 3 tsbp oil and salt and pepper to taste.
Mix dressing into salad.
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