Although summer is over and there’s a chill in the air, sometimes I just need a fresh, cool salad. Initially, I intended to use these ingredients to make lentil soup, but decided to keep everything raw and see how it turned out. Really good, if I do say so myself! And it’s easy to throw this together quickly.
The lentils and carrots give this salad a kind of earthiness, while the parsley and lemon in the pesto dressing give it a bit of zing and brightness.
Make this salad to fit your taste. If you’re not a fan of arugula, serve this with your favorite type of lettuce or over spinach. Add more carrots or peppers if you like. Use more, or less, dressing. This isn’t the type of recipe you need to follow precisely – let it be a guide to highlight your favorite flavors!
For those following Dr. Fuhrman’s Eat To Live program, this recipe complies with the Life Plan. If you leave the oil out of the dressing, then it also complies with the Weight Loss Plan. Given how many servings this salad makes, the oil is pretty minimal.
Ingredients (serves 12+)
3 14-oz. cans of lentils, rinsed and drained
½ red onion – diced
1 red bell pepper – diced
2 medium carrots – diced
2 bunches of parsley – washed and dried
3 lemons – juiced
3 garlic cloves – roughly chopped
½ cup chopped walnuts
¼ – ½ cup extra virgin olive oil
salt to taste
1. Place all dressing ingredients in a food processor (except salt) and blend thoroughly. Add salt to taste.
2. Place all salad ingredients in a large mixing bowl, add pesto dressing, and mix thoroughly, making sure all ingredients are coated with dressing.
3. Arrange arugula on a serving dish and top with salad mixture.
4. Serve chilled.