Lentil, Potato Salad with Winter Greens
Makes
2
servings
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
Ingredients
2 medium Yellow Finn Potatoes, cut into 1 inch cubes
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
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
1
Steam the potatoes for about 10 minutes or until fork tender. Set aside.
2
While the potatoes are steaming combine all the dressing ingredients.
3
Wash and tear the greens into bite sized pieces.
4
Combine the potatoes lentils dressing and parsley. Toss gently to mix.
5
Serve at room temperature with a simple soup or baked winter squash for a complete meal.