Ingredients
Scale
- 1 canned or 1cup fresh lentils
- 1 medium cucumber, not too small, 1/2 C diced
- 1/3 C diced red onions or shallots
- 1/2 C heirloom cherry tomatoes, quartered
- 1/4 C diced red bell peppers
- 2 Tsp. chili pepper, diced (or as much spiciness and flavor as you like)
- 1/4 C shopped kalamata or green olives
- 1/2 C chopped fresh herbs: parsley, cilantro, basil, oregano, chives, tarragon
- 1/2 C diced sheep/goat feta
- 3–4 C sweet crunchy lettuces store bought or fresh picked
1 recipe Italian Dressing, recipe follows
Optional ingredients:
- 1–3 small beets (precooked, available at grocer)
- Chopped cooked chicken
Instructions
Salad Method
- Ready all ingredients.
- Prepare dressing or use store bought Italian (made with olive oil or avocado oils)
- Place lettuces in a medium large bowl.
- Add all ingredients on top.
- Dress salad and toss.
Serve as a side dish or as a main dish.
Pictured served with Miso Cod or Salmon and seared asparagus.
Italian Dressing
- 1/2 C olive oil
- 1/4 C red wine vinegar
- 1 Tbsp. Dijon mustard
- 2 Tbsp. minced shallot or garlic ( I use shallot or a little of both)
- 1 heaping tsp. Herbs D’Italy or Italian Spice Blend
- 1 tsp. Celtic Sea Salt
Blend all ingredients together.
Refrigerate up to 1 month.