lentil and roasted vegetables salad

In recipe on January 12, 2015 at 12:48 am


this recipe was from melissa clark at the times and it turned out really well. healthy and very flavorful.

i would recommend making more roasted vegetables than you think you need/the recipe calls for, because they are so delicious and i think the salad was slightly on the lentil-heavy side.

i also recommend making extra dressing, but her recipe is way too olive-oily. i use much closer to a 1:1 ratio of vinegar to oil, whereas she uses 1:2.

finally, instead of just roasting the herbs with the veggies (which i really don’t think imparts all that much flavor), i minced them and added to the dressing. they contributed to the freshness of the salad. the juxtaposition of dark roasted vegetables and lentils with the freshness of herbs and tangerine juice is really what makes this so yummy. make sure you top with the fresh parsley and green onion, too.

oh, and it goes without saying that i left off the bacon, although he added it to his at the end as a garnish. we talked about fried onions on the top, which i think would be a good alternative for vegetarians.


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