When I come across a great recipe, I love to share it with others. Why not? After all, this blog is all about sharing information and inspiring others to live healthier. As soon as I made Bev’s Lentil Salad, I knew I wanted to post it for you all. I made a few changes, which I’ve noted below, to make it even more loaded with nutritious goodies while still remaining free of gluten, dairy, and grains.
This salad is a perfect gluten-free, grain-free, and dairy-free option for lunches and dinners. It’s easy to put together and lasts awhile in the fridge. And, it’s a great option for bringing your lunch to work or school — add your favorite lunchables (my favorites are fruit, hummus, and gluten-free crackers) and you’re good to go.
I used this lentil salad recipe from Bev Cooks and added:
– chopped arugula, parsley, black olives, and artichokes
I just eyeballed amounts and added until I had a huge salad with enough to last throughout the week. This also makes it easier to add more of your favorites! To make it easier and save time, I used pre-cooked lentils from Trader Joe’s (they’re packaged in plastic which I hate, but when I’m short on time they’re great to use once in awhile). I used frozen artichokes which I simply thawed and chopped up. It was easy to throw together because I had most of the vegetables already chopped during my food prep at the beginning of the week (I highly recommend prepping your food at the beginning of each week.) I also didn’t have any cardamom, so I left it out.
I serve it on a bed of greens. This salad is delicious! Enjoy.
This post has been linked to Allergy-free Wednesdays.