9.26.2013

BARLEY POMEGRANATE + LENTIL SALAD


This past weekend was busy. So busy that there was no time to make lunches for the week. I woke up this morning and my body just knew that it was time to get back on the lunch wagon. Luckily, we had accumulated an assortment of veggies and leftovers, and this salad practically threw itself together. Quick, simple, hearty and crunchy...what more could one want in the middle of a work day?

BARLEY POMEGRANATE + LENTIL SALAD // makes enough for 4

Ingredients:

1 pomegranate
1 can of lentils
4 stalks of celery
1/2 cup cooked barley
1/4 cup flat leaf parsley, chopped
2 tbsp dill, chopped

1 tbsp sherry vinegar
1 tbsp maple syrup
1 tbsp olive oil

What to do:

Strain the lentils and place in a large bowl with the barley.
Chop the celery into small chunks and toss into the bowl.
Cut your pomegranate in half and place it in a large bowl of water in the sink; begin de-seeding under the water - this eliminates any unwanted splashing of red dye over your kitchen.
Add the pomegranate seeds and herbs to the mixture.
Mix the dressing in a glass jar and pour over the salad; mix well.

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