Sprouted Lentil Salad
3 carrots, sliced
one medium red onion, diced
1 colored pepper or mixed colors to equal one whole pepper, diced
3-4 c. sprouted lentils, measured after sprouting*
2-3 oz. feta cheese
cubed cheese, optional
handful of pea pods, but in half OR 1/2 c. frozen peas
1/4 c. crispy sunflower seeds
1/4 c. crispy walnuts, crushed with fingers
dressing of your choice (see below for an oil-based and a creamy option)
Additional ideas: halved cherry tomatoes, sliced or diced avocado, green or black olives, sliced fresh mushrooms…the world is yours on this one!
*Note of clarification: the lentils in the salad are RAW, not cooked. They’re just a little crunchy and quite yummy when sprouted and not cooked. Cooked sprouted lentils taste pretty much like cooked regular lentils, maybe a bit sweeter because your sprouts have eaten some of the starch.
Toss together and serve. Add additional dressing if necessary after the salad spends time in the refrigerator. Store in the fridge; the salad is better after 6-12 hours, but then the quality worsens each day, so it’s definitely best served fresh. Don’t try to keep longer than 2-3 days once the dressing has been added.
Imitation Olive Garden Dressing
one chunk asiago or Parmesan cheese, about ¼ c.
1 clove of garlic
1/2 c. homemade mayo
1/3 c. white wine vinegar
1 Tbs. honey
1/2 tsp. Italian Seasoning
1/2 tsp. dried parsley
1 Tbs. lemon juice
salt and pepper to taste
EVOO to thin if necessary; my mayo is very thick, so I use less than 1/2 c. mayo and add oil to complete the half cup
Whiz chunk of cheese and garlic in mini food processor or blender. Add all the other ingredients and blend to combine. Without machines, just press the garlic, grate the cheese, and stir everything together. Best to allow an hour for the flavors to blend before serving. Bonus: if you make lacto-fermented mayo, this is already a probiotic condiment.
Greek House Dressing
3/4 c. extra virgin olive oil
½ cup red wine vinegar (can use white for part or all)
2 tsp. garlic powder (or 3-6 cloves fresh garlic, crushed)
2 tsp. dried oregano
2 tsp. dried basil
1 1/2 tsp. onion powder
1 1/2 tsp. (a hearty squirt) Dijon mustard
1 1/2 tsp. pepper
1 1/2 tsp. salt
Mix and enjoy! Stores at room temperature well for at least a month. The vinegar preserves even fresh garlic, but don’t leave EVOO in a clear container in direct sunlight or in any clear container on the counter more than a few weeks.