Mixing fresh greens, legumes, and summer vegetables creates the perfectly filling summer salad meal.  For a different variation, try switching out the arugula for a hardier green and serve with the lentils and cauliflower still warm from the oven as summer evenings start getting cooler.

What you need…
  • – 1 Head of cauliflower
  • – ½1/2 Cup dried French lentils
  • – 4 Cups of arugula
  • – 1/3 Cup chopped hazelnuts
  • – ½ Red onion
  • – 1/3 Cup olive oil
  • – 3 Tsp Dijon mustard
  • – 1 Tsp honey
  • – Salt
  • – 3 Tsp curry powder
what to do…
  1. Heat the oven to 400°. Wash and chop the cauliflower, toss it with olive oil, salt, pepper, and curry powder until the florets are well coated. Bake for 30 minutes.
  2. Cook the French lentils with 1 ½ cups of water by bringing the lentils to a boil then reducing them to simmer for about 15 minutes or until soft.
  3. Roughly chop the fresh hazelnuts, and slice the red onion as thinly as possible.
  4. Mix the dressing by combining the olive oil, mustard, honey, and a pinch of salt, then stir until emulsified.
  5. Toss the arugula, cauliflower, lentils, red onion, and hazelnuts in about half the dressing. Taste, and add more dressing as desired. |E|


Corynn Fowler writes a food blog called Nourished by Corynn. Please visit her at nourishedbycorynn.com