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August 11th, 2007

01:15 pm - cincy summer salad
i've made this twice in the last few weeks because it's been so hot lately (100 degrees) and this is a great dish to snack on or have as a meal. the measurements are kind of bad for the dressing but just make it to taste.

salad ingredients:
edamame (frozen)
fresh spinach

shallots or red onion
honey mustard
olive oil
lemon juice
balsamic vinegar

1.) cook about 1/2 cup of lentils (boil/simmer for about 15 minutes, until they're al dente) and 1/3 cup of quinoa (boil covered with 2/3 cup of water, or if you make more 1 part quinoa to 2 parts water).

2.) to start the dressing, mince about 4 cloves or garlic and 1/4 cup of onion/shallots. put those into a large mixing bowl and add the rest of your dressing ingredients. whisk away and just make it to suit your taste.

3.) using about 7-8oz of tofu (half of a package), use a towel to drain the excess water so that the tofu will absorb the dressing. cut into 1/2" cubes and add to dressing.

4.) once your lentils and quinoa have cooked, let them cool a little bit before adding them into the dressing bowl.

5.) cook some edamame in water, so that they are just the right texture. soft and no longer frozen but not hot. then take them out of the shell and add them to the bowl.

6.) give everything a good stir and make sure that it is all well-coated. if you need some more dressing, mix some up in a different bowl and add it to the mix.

7.) chop up some fresh spinach in about thirds or fourths, in strips. and add them to your salad.

8.) let it chill in the fridge for a few hours and you're ready to eat!

difficulty level 1/5

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