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..... Toss...... Add lentils and vegan parmesan..... Decorate with chips and be prepared to impress your palette! Ingredients:
Prep:
Dressing:
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! With love, Christa
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Meet ChristaWelcome to ArtisticVegan.com where you can find access to hundreds of vegan recipes. I love cooking, food, yoga and so much more. Thank you for stopping by!! Search Artistic Vegan
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