A new favorite of mine lately is a re-creation of a green lentil salad made by my friend Anastasia St. John, whose other recipes can be found in the New York Times Bestseller, Forks Over Knives.
Green Lentil Salad
2 cups of cooked green lentils
1 red onion, finely chopped
2 carrots, finely chopped
1 bunch of kale, finely chopped
balsamic vinegar, to taste (I prefer a lot)
salt & pepper, to taste
(written with permission)
Accompanying this tangy and mouth-watering salad, are pickled beets based on this Alton Brown recipe. I used white vinegar instead of the tarragon wine vinegar (as I didn’t have any of that on hand). I’ve also made this recipe again and again with success. Lastly, Pillsbury Crescent Original Rolls are a temptation of mine that are accidentally vegan and round this meal out quite well. If you leave out the crescent rolls, this meal is gluten-free to boot!
Overall, I give this meal and the recipes I used a strong 5 out of 5 carrots on my veganlicious scale!
One response to “Green lentil salad, pickled beets, & crescent rolls”
I never thought to chop kale so small and toss it in a salad. Genius! I might just borrow this one for my MoFo theme.