Crunchy Sprouted Lentil Walnut Salad Raw Live Food Recipes
CRUNCHY LENTIL WALNUT SALAD
This is a copycat of the fabulous Lentil Walnut Salad from the Kebab Shop in California. You want to make sure not to overcook the lentils...they should have a little bite to stand up to the crunchiness of the walnuts. Unlimited modifications could be made with additions, subtractions and/or tweaks... pine nuts instead of walnuts, add goat cheese or feta, add crunchy carrots too? Enjoy!
Provided by AmyFromSD
Categories Vegan
Time 40m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the lentils and put them in a saucepan with plenty of lightly salted water and the bay leaf. Bring to a boil, decrease the heat to a simmer, and cook for about 20 - 25 minutes, until the lentils are tender but still have a good crunch/bite to them. Be careful to not overcook them.
- While the lentils are cooking, make the dressing. Mix the vinegar, mustard, oil, garlic, salt and pepper to taste. Adjust the dressing as you like to your taste preferences.
- Drain the lentils well and mix them into the dressing while still warm, stirring to cook the lentils. Remove the bay leaf and let cool to room temperature, stirring occasionally.
- Add in the walnuts and green onion. Taste, and add additional salt, if desired. I serve the salad at room temperature or warm. The salad can be made up to 2 days ahead and refrigerated. Let it come to room temperature before serving; it may need to be re-seasoned once refrigerated.
Nutrition Facts : Calories 141.5, Fat 9.7, SaturatedFat 0.9, Sodium 9.1, Carbohydrate 10.1, Fiber 4.1, Sugar 1.2, Protein 5.7
CRUNCHY SPROUTED LENTIL WALNUT SALAD (RAW / LIVE FOOD)
It was a classic case of too much month left at the end of my money and I was in a pinch for what to serve for dinner. These are all things we had on hand and the assembly was super quick (I like that!) and the family loved it (I like that even better!) If you've not sprouted lentils before, it couldn't be easier, but it does take a 2-3 day lead time. See Sharon123's recipe #204489 for instructions and tips. Thanks again Sharon for the inspiration to sprout!
Provided by Glori-B
Categories Salad Dressings
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place sprouted lentils in large mixing bowl. Set aside.
- In a food processor, chop walnuts very small, but do not reduce to a powder. If chopping by hand, you want the walnut pieces to be similar in size to the lentils. Put walnuts in with lentils.
- In a food processor, chop the carrots. If processing by hand, you can also shred on a box grater. Put carrots in with lentils and walnuts.
- Next comes the spinach. Either pulse in food processor or mince with a knife. Put in with carrots, lentils and walnuts. Mix to combine thoroughly.
- For the dressing, shake all the dressing ingredients in a glass jar with a tight fitting lid until thoroughly mixed or use the bowl and whisk method. (if using the mayo, the bowl and whisk is much better suited).
- Drizzle the dressing over the salad ingredients and combine until thoroughly mixed. We wanted just a little dressing to give a "pop" of flavor. If you like more dressing on your salads, feel free to double the dressing amount. (When we make this with the mayo, we then use this as a sandwich filling).
Nutrition Facts : Calories 401, Fat 30.4, SaturatedFat 3.1, Sodium 31.4, Carbohydrate 25.4, Fiber 9.2, Sugar 6.5, Protein 12.8
CRUNCHY WALNUT SALAD
"This salad is crunchy, sweet, tart and so tasty! I make it at least twice a week." Apples, nuts and dried cherries give it special appeal. Barbara Discenza - Auburn, GA
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large salad bowl, combine the romaine, apple, walnuts and cherries. Drizzle with vinaigrette. Sprinkle with cheese.
Nutrition Facts : Calories 259 calories, Fat 20g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 290mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 3g fiber), Protein 5g protein.
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