Rainbow Ginger Summer Salad
I made dinner for my friends one day this summer and didn't go into it with a set plan, but it turned out so good. I went to the grocery store with one of my friends asking if she had any requests and she basically just told me to choose everything. I knew I wanted to make some sort of salad so I ended up picking out some random vegetables, lentils for protein, and a ginger dressing. All the flavors worked so well together and the three of us finished the entire salad, and it was huge.
Ingredients
-
Entire bag of baby spinach
-
About 12 orange grape tomatoes
-
1 yellow pepper
-
1 red pepper
-
1 can of lentils
-
1/2 an avocado
-
Miso Ginger Dressing from Stonewall Kitchen
Instructions
-
Drain liquid from can of lentils, boil water, once boiling add the lentils to the pot, keep covered on medium heat (helps make the beans more digestible)
-
Wash and dry your baby spinach
-
Cut in the tomatoes in half
-
Chop up peppers
-
Cut up avocado
-
Add all the ingredients into a big bowl and mix in with dressing too
