Tuesday, October 21, 2014

crunchy lentil and sweet potato salad with lemon-tahini dressing


We've just passed the half-way mark of the friendly weight-loss competition I have going with ten friends. And {drum roll} I continue to lose weight, and am feeling more and more fabulous-- and energetic-- every day. My strategy for the second half? Keep on doing what I'm doing….


Today, after hoofing it around town with a friend, she mentioned she was going to go home and enjoy leftovers from a dinner party she'd hosted. With no lunch plans of my own, I decided to forage in my own fridge and see if I could come up with an equally delicious and healthy lunch.



Saturday, I'd made a veggie frittata with Trader Joe's Cruciferous Salad {kale, broccoli and cabbage blend} + peppers + onions. But I'd eaten the last wedge of it for breakfast this morning. Bummer.

But I did find:
  • the rest of the bag of Trader Joe's "Cruciferous Salad"
  • some roasted sweet potatoes from last night's dinner 
  • a package of Trader Joe's already cooked lentils
  • a tub of Trader Joe's Tahini Sauce
  • a bunch of lemons from the hot lemon water I have first thing each morning
  • some garlic
Perfect.


Crunchy Lentil-Sweet Potato Salad with Tahini Dressing

Lemon-Tahini Dressing {makes about 1 cup}:
  • 8 oz container tahini (sesame paste)
  • juice of 1 lemon
  • 2-4 cloves garlic
  • water
  • salt and pepper, to taste
In a blender, combine all ingredients, starting with 1/4 cup of water and adding water bit by bit until you get to desired consistency. 

Salad:
Drizzle desired amount of Lemon-Tahini Dressing over Trader Joe's Cruciferous Salad mix. Toss to coat. Top with lentils and rough chopped sweet potato. 


Yum.


Now I just have to come up with a way to incorporate the Lemon-Tahini Dressing and these leftover lentils into dinner… so the happy cycle of simple, healthy meals continues around here.

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