Chef's Notes
Suggested adult serving: 3¼ cups
Store any leftover salad and dressing in separate airtight containers in the refrigerator for up to 3 days.RECIPE
RECIPE TIPS
Don’t dress salad until ready to serve.
Pure Maple Syrup: Maple syrup is boiled down sap from the maple tree. Make sure to purchase “pure maple syrup” (not “pancake syrup,” “table syrup,” or “maple-flavored syrup,” or even just “maple syrup,” as they contain artificial maple flavor and cane sugar or corn syrup).
Tahini: Tahini is a condiment made from toasted ground hulled sesame seeds. You may find it in the international or Kosher aisles, or among the nut butters or salad dressings.
Step 1: Prepare Salad Fixings
- 3⁄4 cup dry green lentils rinsed & drained (≈2 cups cooked)
- 3 1⁄3 oz baby spinach (≈4 1⁄2 cups)
- 7 1⁄2 oz broccoli chopped (≈3 cups)
- 3⁄4 oz shredded carrots (≈3⁄4 cup)
- 3 scallions (white & green parts) sliced (≈1⁄3 cup)
- 3 tablespoons fresh cilantro chopped
- 1 1⁄2 tablespoons fresh mint chopped
- sea salt
- freshly ground black pepper
- 1 1⁄2 tablespoons fresh lemon juice
- 1 1⁄2 tablespoons white wine vinegar
- 1 1⁄2 tablespoons pure maple syrup (optional)
- 1 1⁄2 tablespoons tahini
PREPARE LENTILS
Prepare green lentils according to package instructions. Let cool.
PREPARE SALAD
In a large bowl, toss spinach, broccoli, cooked green lentils, shredded carrots, scallions, cilantro, and mint.
PREPARE DRESSING
In a small bowl, whisk lemon juice, white wine vinegar, maple syrup (if using), and tahini with 3 tablespoons water.
DRIZZLE & TOSS
Drizzle dressing over salad and toss to mix. Season with salt and pepper to taste.