Take a sneak peek at a recipe from our newest cookbook

Salads that make one-bowl meals. What’s not to love! Check out Salad Days!, Nutrition Action‘s newest cookbook by Kate Sherwood, The Healthy Cook. Here’s a sample.

The recipe in this post was developed by Kate Sherwood, The Healthy Cook.

Click here for a printer-friendly version of this recipe.

Lentil Salad with Mustard Vinaigrette

For more color, use a combination of red and golden beets.

Time: 30 minutes

½ cup dry French lentils
1 bay leaf
1 cup cooked quinoa
4 cups salad greens
1 cup cooked diced beets
½ cup cooked diced butternut squash
¼ cup roasted, salted sunflower seeds

1. Simmer the lentils with the bay leaf in enough water to cover by ½ inch until just tender, 12-15 minutes. Drain and let cool.

2. Make the Mustard Vinaigrette dressing

3. Toss the lentils, quinoa, and salad greens in the dressing. Top with the beets, squash, and sunflower seeds.

Serves 2.

Mustard Vinaigrette

1 Tbs. red wine or sherry vinegar
1 Tbs. whole-grain mustard
½ tsp. dijon mustard
¼ tsp. honey
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
2 Tbs. extra-virgin olive oil

In a large bowl, whisk together all the ingredients.

Makes 4½ Tbs.

Per serving (3 cups salad with 2¼ Tbs. dressing):

  • Calories: 580
  • Total fat: 25 g
  • Sat fat: 3 g
  • Carbs: 70 g
  • Fiber: 17 g
  • Total sugar: 13 g
  • Added sugar: 1 g
  • Protein: 23 g
  • Sodium: 630 mg

Enjoy this recipe? Salad Days!—the latest cookbook from Nutrition Action’s Healthy Cook, Kate Sherwood—will help you expand your repertoire with imaginative combinations of greens, vegetables, herbs, whole grains, and proteins. You’ll find healthy variations on classics like Chicken Caesar and Cobb, as well as more adventurous combos like Black Beans & Red Rice with Smoked Paprika Dressing and Sesame Shrimp with Caramelized Shallot Citrus Dressing.

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