This is just a picture from when we were making the Cauliflower Soup I posted last time and I thought this shot of my carrot cutting fairy was too cute not to share. Everyone should have one of these kitchen helpers that flutters in to lend a hand! :)
So onto the recipe!
I realize that red (or purple) cabbage may not have been in your share this week, but I doubt if I'm the only one who had a cabbage in their crisper from previous weeks that would look at them each day and say, "are you going to eat me today or what?" This recipe is for you and it couldn't be easier.
Dressing: 1 tbsp. red wine vinegar
1 tbsp. dijon mustard
2 tbsp. olive oil
salt and pepper
1/2 red cabbage, chopped fine(ish)
1 15oz. can lentils
1/2 shallot, chopped extra fine
1/4 cup walnuts, chopped and toasted if you have time.
a handful of raisins (this is very optional and not in the original recipe, but if you'll notice, raisins are the bacon of salads around here and usually mean that everyone will at least give something new a try).
The recipe also called for 2 cups arugula, but I left that out. It would certainly add some pretty green, but my kids have adapted my arugula aversion (yes, I know it's my fault), so we left it out.
This salad is crisp and the dressing is bright. It was better after some of it sat in the fridge overnight and cabbage is great for maintaining its crispiness so would be a good potluck recipe. You could of course cook raw lentils, but Eden Organic has really good canned lentils in the health food section and they're a pantry staple for us around here.
Now, since I've finally posted this one and it's already time for another one, I've got a great new butternut squash recipe coming up for this week. Stay tuned shortly!