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Romaine and Avocado Salad
A cup of sliced raw green bell pepper contains 12 percent of your daily value (DV) of vitamin A, but an equivalent cup of sliced red bell peppers contains 104 percent DV! Red bell peppers provide both color and taste to your meals, along with plenty of both vitamins C and A.
Ingredients
Salad
- 1 large head romaine lettuce
- 1 large tomato, chopped
- 1 small red bell pepper, cut into 1" strips
- 1/2 small avocado, cut into chunks
- 2 tbsp unsweetened dried cranberries
Dressing
- 2 tbsp fresh lemon juice
- 2 tsp balsamic vinegar, no sulfites added
- 1 tbsp etra-virgin olive oil
For Garnish
- 2 tbsp coarsely chopped walnuts or almonds (optional)
Instructions
- Remove outer leaves of lettuce head and discard. Chop inner leaves. Rinse in cold water and dry with paper towels.
- Place lettuce in a large bowl and add remaining salad ingredients.
- Whisk together dressing ingredients in a small bowl.
- Toss salad with dressing.
- Sprinkle with chopped walnuts or almonds, if desired.
French Lentil Salad
Ingredients
- 1 1/2 Cups Dried Lentils Rinsed and sorted
- 4 Green Onions Finely Chopped
- 3 Tbl Balsamic Vinegar
- 2 Tbl Chopped Fresh Parsley
- 2 Tbl Extra Virgin Olive Oil
- 1/2 Tsp Salt
- 1/2 Tsp Dried Thyme
- 1/4 Tsp Black Pepper
- Lettuce Leaves Optional
- 1/4 Cup Walnuts Toasted*
Instructions
- Combine 2 quarts water and lentils in large saucepan; bring to a boil over high heat. Reduce heat to low; cover and simmer 30 minutes or until lentils are tender, stirring occasionally. Drain lentils.
- Combine cooked lentils, green onions, vinegar, parsley, oil, salt, thyme and pepper in large bowl; mix well. Cover and refrigerate 1 hour or until cool.
- Serve on lettuce leaves, if desired. Top with toasted walnuts before serving.
Notes
*To toast walnuts, spread in single layer in heavy skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until lightly browned. Remove from skillet immediately. Cool before using.
