Over the weekend, we spent 13 hours in the car,
went 2 rounds with full plates of turkey and all its accomplices,
ate a shocking amount of taco dip,
and spent 3 days eating just a tich of dessert after breakfast, lunch, and dinner,
which comes out to approximately 4 servings of apple crisp, 2 of cheese cake, and just under 32 cookies.
And today, I’ve changed 1 sick little baby’s diaper nearly 10 times already.
All of this adds up to some serious need for some healthy food in our bellies.
This little salad is just what you need to add some freshness to your life after a weekend of indulgent consumption. It will help you fight off those cold germs that your crusty-nosed nephew sneezed all over you this weekend, and it tastes like a little piece of fall heaven.
Make this. Prepare your body for the coming cold weather. Give it a head start before the onslaught of Christmas cookies start. And eat a third of it as you make it because no one’s there to stop you.
(recipe from Cheap Recipe Blog
(yields about 6 servings)
This tasty lentil salad uses great fall flavors of grapes and celery paired with feta and crunchy walnuts, with a zesty red wine vinegar dressing.
3/4 c. dried lentils (brown or green)
1 c. chopped walnuts, toasted
1 1/2 c. red seedless grapes
2 celery stalk
1 c. feta cheese
2 tbsp. red wine vinegar
Juice from one lemon
2 tsp. honey
3 tbsp. olive oil
Cook the Lentils:
Bring 2 1/2 c. of water to boil in a medium saucepan. Add lentils. Reduce to a simmer and cook uncovered for about 20 minutes, or until lentils are tender. Drain lentils and rinse with cold water. Set aside.
Toast the Walnuts:
Stir walnuts in a dry pan over medium heat until lightly browned. Chop walnuts. Set aside.
To make dressing:
Whisk red wine vinegar, lemon juice and honey together. Slowly whisk in olive oil. (Or shake all ingredients together vigorously in a jar).
Assemble the Salad:
Halve grapes. Cut celery into thin slices. Combine all salad ingredients (EXCEPT WALNUTS) in a serving bowl.Pour dressing over salad and mix. Season with fine grain sea salt, if desired.
Add in walnuts JUST before serving, or they will not have that great crunch!
Keeps well, covered in the fridge, for about 4-5 days.