Lentil, Potato Salad with Winter Greens
2
Dressing
1 teaspoon cinnamon
1 teaspoon cumin
Zest of one medium orange
Zest of one small lime
½ cup orange juice
¼ cup lime juice
1 tablespoon tomato sauce
2 tablespoons extra virgin olive oil
2 cloves garlic minced
2 teaspoons sea salt
1 bunch seasonal greens (mizuma, arugula, watercress or spinach)
3 cups cooked, drained lentils
½ cup Italian parsley chopped
This dish is perfect for accompanying a simple soup or baked winter squash for a complete meal. It is perfectly spiced with cinnamon, cumin and citrus which gives a "Island-like flare."
Meal Type
Side Dishes
Diet Type
Gluten-Free Vegetarian
Steam the potatoes for about 10 minutes or until fork tender. Set aside.
While the potatoes are steaming combine all the dressing ingredients.
Wash and tear the greens into bite sized pieces.
Combine the potatoes lentils dressing and parsley. Toss gently to mix.
Serve at room temperature with a simple soup or baked winter squash for a complete meal.
Ingredients
2 medium Yellow Finn Potatoes, cut into 1 inch cubesDressing
1 teaspoon cinnamon
1 teaspoon cumin
Zest of one medium orange
Zest of one small lime
½ cup orange juice
¼ cup lime juice
1 tablespoon tomato sauce
2 tablespoons extra virgin olive oil
2 cloves garlic minced
2 teaspoons sea salt
1 bunch seasonal greens (mizuma, arugula, watercress or spinach)
3 cups cooked, drained lentils
½ cup Italian parsley chopped