Seeing as how spring is in the air, I’m embarking on another week of salad! I made a trip to the grocery store yesterday to stock up on the essentials: mostly, baby spinach and assorted veggies. I have collected a few excellent recipes since last year and am looking forward to trying them out!
First off this little salad that I made as a side but could easily be eaten for a light lunch, combining spinach with lentils and goat cheese. I made it along with some tried and true tilapia and we both agreed that the salad outshone to fish (but to be honest, plop some goat cheese on anything and I will love it).
This recipe is adapted from a cookbook I picked up for a dollar a few years ago at a book sale, called 30-Minute Weekday Meals, and it called for roasted red peppers. I’m not a huge fan so I just roasted the peppers myself in a skillet. Worked great!
Warm Spinach Lentil Salad
3-4 cups baby spinach leaves
1 red pepper, sliced
1/4 cup red onion, chopped finely
4.5 oz goat cheese, crumbled
1 can lentils, drained and rinsed
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp chili powder
3T lemon juice
1.5 tsp olive oil
1T liquid honey
sprinkle of salt and pepper
Chop peppers and onions, then heat a bit of oil in a pan until hot. Add peppers and onion, and cook for 5 to 10 minutes, until onion is softened. Add cumin, coriander, and chili powder, stir, and cook for 1 more minute.
Put spinach and goat cheese into a large bowl and toss, then add red peppers and onions.
Add lentils, and toss! Mix up the lemon honey dressing and drizzle over the salad.