This week, I am pulling from the pantry and using whatever greens, seeds and produce are in my house. You know there is a bag of green lentils lurking around in your pantry – now you get to use them. Make a batch and keep them in the fridge all week to throw into a salad, like I have, or add a few tablespoons to your favorite soup at lunch. You just did yourself a nutritional favor!

Lentils are a great source of vitamin A, folate, fiber and protein.

Lentil Salad

serves 2

1/2 cup cooked green lentils (follow your package directions)

2 cups green, shredded kale, arugula, spinach, cabbage

1/4 cup golden raisins or dried fruit

1/4 cup sunflower seeds or nuts

1/2 veggies of choice, carrots, red peppers

1/2 cup dijon honey vinaigrette

Method

This is a very forgiving recipe. Just use what you have around the pantry and refrigerator. Divide greens and lentils between two bowls. Add nuts, seeds, veggies. Dress with vinaigrette.

Dijon Honey Vinaigrette

1/2 tsp dijon mustard

1/2 tsp honey

1/4 cup red wine vinegar

1/2 cup olive oil

Salt to taste

Whisk all ingredients together and divide between bowls. Use any vinegar or oils you have on hand.