I have always loved the idea of Green Goddess dressings, but can't do a lot of dairy, so I found a way to make my own! I coupled that with this idea from Eating Well chock-full of green veggies and it makes the most hearty salad! It truly fills you up and is so yummy. And it's a salad you can save for leftovers by keeping the roasted veggies, dressing and lettuce separate.
Green Lentils with Roasted Green Beans and Broccoli and Green Goddess Dressing
- 4 cups broccoli florets cut into small pieces
- 2 cups trimmed and halved green beans
- 1 tablespoon extra-virgin olive oil
- salt and pepper
- 1 teaspoon lemon pepper seasoning
- 1/2 teaspoon red pepper flakes
- 2½ cups water
- ¾ cup French green lentils, rinsed
- 8 cups green leaf lettuce
- 2 cups thinly sliced dino kale
Dressing
- ½ cup fresh tarragon leaves
- 1/4 cup fresh basil leaves
- 1 tablespoon olive oil
- 1 cup nonfat Greek Yogurt
- salt and pepper to taste
- 2 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 1 teaspoon white miso
- 2 cloves garlic
- Heat oven to 400 degrees.
- Toss broccoli and green beans with oil, lemon pepper, red pepper flakes, and salt and pepper on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes.
- While that cooks, bring water and lentils to a boil in a medium saucepan over high heat. Reduce heat to a simmer, cover and cook until tender, about 25 minutes. Rinse with cold water to cool off and drain well.
- Combine dressing ingredients in a food processor.
- Layer lettuce and kale, then top with the roasted vegetables. Serve with the dressing.
No comments:
Post a Comment