Saturday, June 2, 2018

Sweet Mustard Broccoli Salad & French Carrot Salad

Both of these are really simple to make, healthy, and delicious. 
I expected the carrot salad to be good, but I didn't expect the broccoli salad to be that good! Yum!

Sweet Mustard Broccoli Salad
1/2 cup black Beluga lentils
1 head broccoli, cut into florets (about 4 cups)
1 small red onion or shallot, sliced in thin strips
1/4 cup chopped almonds
Dressing:
4 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
2 teaspoons agave nectar
2 teaspoons Dijon mustard 
Method:
Rinse lentils and place in a medium pot with 1 cup water. Bring to a boil, reduce heat to low, simmer for about 20 mins. Add broccoli during the last 4 minutes or so and cover until broccoli is slightly cooked (bright green). Meanwhile, make dressing: Whisk all ingredients together until smooth. (I whirled mine in a mini food processor.) Drain off any liquid remaining in lentils and broccoli and put into a big bowl. Pour dressing over, add onion and almonds. Voila!

French Carrot Salad
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1/2 pound carrots (peeled and shredded)
1/4 teaspoon salt
1/8 teaspoon black pepper
Optional: Add minced parsley or shredded apple
Method:
Make dressing: Whisk all ingredients together until smooth. (I whirled mine in a mini food processor.) Pour over carrots and stir. Delicious! 



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