In my world, every Monday is Meatless Monday. Same goes for, like… Tuesdays and Wednesdays, too. In my home, however, the vegetarians no longer outnumber the carnivores. Grace had her first few bites of steak last week, so… this
cheese vegetarian stands alone.
But that’s neither here nor there. After a few days of being on vacation (we had a lovely time, but please don’t be too jealous… it’s presently warmer and less rainy in Boston than it was in Fort Lauderdale last week), we’re settling back into our routines but I am continuing to eat like I’m on vacation. I had the best salad at a little beachside restaurant last week and couldn’t wait to make my own version when we got home. Salad first, unpack later.
You can use just about any base for this salad. I used red lentils, but you might consider pearled couscous, quinoa or farro (which was part of the original dish, and although its not gluten free, it contains less gluten than wheat and is easier to digest, at least for this body). As for the dressing, it’s probably worth noting that most green goddess recipes include anchovies or anchovy paste. This one does not. #savethefishes. Just kidding. Kind of.
Also. Let’s be serious. It’s just a salad. A delicious one, yes. But you probably don’t need to measure your ingredients.
Heirloom tomato, lentil and arugula salad with green goddess dressing
- 1 cup of red lentils, cooked (Quick and easy: Rinse and dry lentils, bring to boil in 2.5 cups of water, turn down
for whatheat and let simmer for approximately 15 minutes)
- 4 cups of baby arugula
- 2 cups of heirloom cherry tomatoes, halved
- 1/4 cup of feta cheese
- Allow lentils to cool slightly, and top with arugula and tomatoes.
- Add a bit of feta cheese and drizzle with green goddess dressing.
- Yes. This is the most obvious recipe of all time.
Vegetarian green goddess dressing
- 1/2 cup plain Greek yogurt
- 1/2 cup sour cream
- 1/2 cup green onions
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- 1 TSP fresh dill
- 1 TSP chives, chopped
- 2 cloves of garlic
- Juice from half a lemon (more, if needed)
- Salt and pepper, to taste
- Add garlic and herbs to your blender or food processor and blend until finely processed.
- Add yogurt, sour cream and lemon juice (a little at a time) and blend.
- Taste and season, as needed.
- Pretend you’re at a beachside restaurant.
Also On Tap for Today:
- I can’t mention lentils without thinking about Marcel the Shell and (finally) his third video
- I agree: Hot tea is the best way to end your Thanksgiving meal via The Kitchn
- It’s not too late to join the Holiday Sweat challenge…
What’s your favorite vacation meal? Do you go meatless on Mondays (or every other day that end in a ‘y’)?