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Summer Salads

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Turn a salad into a meal by adding French green or brown lentils. Quick cooking, they maintain their shape, holding up well in hot weather.

They can handle a ton of flavor, too, and play well with a wide array of ingredients. Pungent cheese, spicy peppers, salty olives these little legumes can take it. Find them in our bulk department and start experimenting for your next picnic, potluck or easy weeknight meal.

French Lentil Edamame Salad (serves 4 to 6)

A hearty and colorful legume salad with fresh strawberries, broccoli rabe and a maple dressing that makes a unique lunch or side salad.

Ingredients

  • 1 1/2 cups French or grey-green lentils
  • 5 cups water, divided
  • 1/2 teaspoon salt, divided
  • 1 cup broccolini, chopped
  • 1 cup shelled edamame beans, defrosted
  • 2 teaspoons coconut aminos
  • 1/4 cup red wine or balsamic vinegar
  • 1 teaspoon brown mustard
  • 3 tablespoons maple syrup
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 1/2 cup fresh basil leaves, chopped
  • 1 1/2 cups strawberries, sliced
  • 1/2 cup toasted hazelnuts, to garnish


Preparation

Rinse lentils under running water in a colander. Place lentils in a saucepan with 3 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce to a simmer and cover with a lid. Cook for 20 to 30 minutes, checking occasionally and adding more water if needed. Remove from the heat and keep the lid on for an additional 10 minutes.

Bring the remaining 2 cups water to a boil in another pan. Add broccoli, reduce the heat to medium and let cook for 3 minutes. Add edamame and let steam for an additional 2 minutes. Strain the water from the pan and toss vegetables with coconut aminos.

Combine vinegar, mustard, syrup, remaining 1/4 teaspoon salt and pepper in a small bowl. Slowly whisk in oil. Taste to adjust seasonings, then stir in basil.

Add lentils to a large bowl with broccoli, edamame and strawberries. Toss with dressing and serve garnished with toasted hazelnuts.

Each serving: 410cal, 18g fat (1.5g sat), 0mg chol, 300mg sodium, 51g carb, 12g fiber, 14g sugars, 17g protein


PCC Curried Lentil and Quinoa Salad (serves 4 to 6)

There's a ton of protein packed into this flavorful salad. It's a great make-ahead side for a potluck.

Ingredients

  • 1 cup quinoa
  • 1 1/2 cups water
  • 1 1/4 cups French lentils
  • 1/3 cup cashew pieces
  • 1/3 cup lime juice
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon salt
  • 1 tablespoon curry powder
  • 1 teaspoon ground coriander
  • 1/2 cup olive oil
  • 3/4 bunch green onions, sliced
  • 2 carrots, shredded
  • 1 1/2 cups frozen sweet corn, thawed


Preparation

Rinse quinoa and drain. Bring 1 1/2 cups water to a boil. Add quinoa, return to a boil and then reduce heat to low. Simmer for 10 minutes. Turn off heat and leave covered for 30 minuyrd. Cool on tray or baking sheet in the refrigerator.

Sort and rinse lentils, add to a pot and boil in ample water for 25 to 30 minutes or until tender. Drain and rinse.

To toast cashew pieces, preheat oven to 350 F. Spread nuts on a baking sheet and toast for 4 to 5 minutes. Let cool.

Mix together lime juice, ginger, salt, curry powder, coriander and oil until blended. In a large bowl, combine dressing with lentils and quinoa.

Add cashews, green onions, carrots and corn to cooled and dressed quinoa-lentil mixture. Toss gently to combine.


Lentil, Tomato & Feta Salad (serves 6)

This lentil salad is best serve chilled with grilled fish, chicken or pork loin, and a fabulous Zinfandel.

Ingredients

  • 3 cups French lentils
  • 1 bay leaf
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1/4 cup chopped Italian parsley, plus extra for garnish
  • 3 tablespoons fresh chopped oregano
  • 1 red onion, finely chopped
  • 4 Roma tomatoes, diced
  • 8 ounces feta cheese
  • Salt and pepper, to taste
  • 1/4 cup pine nuts
  • Mixed greens, for serving (optional)


Preparation

Pick through lentils, removing any debris, and rinse well. Place lentils in a saucepan with fresh, cold water to cover by 1/3-inch. Add bay leaf, bring to a boil and simmer for about 40 minutes or until tender. Drain, rinse well and chill thoroughly. Discard bay leaf.

When lentils are chilled, toss with oil, lemon juice, parsley, oregano, onions and tomatoes. Crumble feta into small chunks and toss with lentil mixture. Season with salt and pepper.

Toast pine nuts in a sauté pan over medium heat until lightly browned, 3 to 5 minutes.

If you like, spread lentil salad over mixed greens arranged on a serving platter. Sprinkle with toasted pine nuts and garnish with springs of fresh Italian parsley.

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