This salad is sure to leave you satisfied. The lentils add a nice texture change taking the dish to a whole new level. It's not "just a salad" it's a flavorful hearty meal! The recipe has been modified and stems from Miriam with Mouthwatering Vegan Recipes, click the link for the mouthwatering original!
My best friend and I used to make a Greek salad with finely cubed vegetables and I just crave it at times. This is a great modified alternative and even has a vegan parmesan to cover that cheesy craving!
The tip from Miriam was to cut each ingredient into very small squares/pieces. I took the advice and must say, it worked well! Great advice, great recipe! I'll be back again! I modified the recipe to add my spin to it and used freshly cooked lentils, bright green lime, sensational red onion, deep red cabbage and vegan parmesan cheese.
To start - I pre-cooked some lentils. Once cooked, I spread 1 cup on a plate to cool while I finely cubed the vegetables.
It's as easy as chop.....
Add lentils and vegan parmesan.....
Decorate with chips and be prepared to impress your palette!
Enjoy tossed over the salad with organic corn chips, pita bread...etc! My husband and I almost devoured it all in one sitting. Please leave a comment and let me know how you enjoyed it!
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