Corn, Tomato, Cucumber Salad
Using up a bunch of red potatoes, corn, cucumbers and tomatoes!
Ingredients:
1 can Lentils, drained
1/2 White Onion, finely diced
2 c. Fresh Kale or Spinach, chopped finely (I use the Ninja, when I chop kale this way it's as finely chopped as when you use parsley in a dish)
1/2 can each: Carrots, Peas, Green Beans
2 c. Mashed Potatoes (however you like to prepare them)
Olive Oil
1 TBSP Chopped Garlic
*Shredded Mozzarella, optional
Method:
Make mashed potatoes (boil cubed potatoes 10 min., mash with butter, garlic, milk etc.)
Set Aside
In a large frying pan, heat 1 TBSP Olive Oil
Add chopped kale/spinach and onion/garlic
Fry 5 min., Stirring so it doesn't burn
Stir with drained lentils and set aside
Spray a round Pyrex with cooking spray
Layer on mixture of carrot, peas and green beans
Top with Lentil/Kale mixture
Top with remaining mashed potatoes
Sprinkle on shredded cheese, if using
Bake at 400 for 20 min.
Serve with side salad
Corn, Tomato, Cucumber Salad
Adjust veggie ratio to suit your needs, I made about 4 servings using:
1 Cucumber, peeled and diced
2 Medium Tomatoes, diced
1/4 Red Onion, diced
3 Ears Corn, raw and cut from cob
Combine all in bowl and mix with dressing
Dressing:
Red Wine Vinegar
Olive Oil
Dijon Mustard
Sugar
Salt
Pepper
Minced Garlic
*Adjust measurements to size of salad
Whisk and pour over salad
Stir and let marinate in refrigerator until ready to eat
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