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:

• Trader Joe's Cruciferous Salad
• Trader Joe's Steamed Lentils
• Roasted Sweet Potatoes, rough chopped

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.