Nuts are a great addition to salads, as they provide a crunchy textural contrast. Fibre- and protein-rich beluga lentils make this salad thoroughly satisfying. Walnut oil’s toasty flavour is a powerful addition to dressing, but you can also use extra-virgin olive oil, sesame oil, or almond oil. If desired, you may replace smoked trout with smoked salmon or mackerel.
2/3 cup (160 mL) black beluga lentils
6 cups (1.5 L) tender greens, such as baby spinach, baby kale, and/or arugula
3 radishes, thinly sliced
1 yellow bell pepper, thinly sliced
1 apple, chopped
6 oz (170 g) smoked trout, broken into chunks
1/2 cup (125 mL) almonds, preferably toasted, sliced
3 Tbsp (45 mL) walnut oil
Juice of 1/2 lemon
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
Place lentils and 2 1/2 cups (625 mL) water in medium sized saucepan. Bring to a boil, reduce heat to medium-low, and simmer for 20 minutes, or until lentils are slightly tender. Don’t let them become too soft. Drain and let cool.
In large bowl, toss together greens, radish, yellow bell pepper, and apple. Divide salad among serving plates and top with lentils, smoked trout, and almonds. In small bowl, whisk together walnut oil, lemon juice, salt, and pepper. Drizzle walnut dressing over salad.
Each serving contains: 386 calories; 23 g protein; 20 g total fat (2 g sat. fat, 0 g trans fat); 33 g total carbohydrates (7 g sugars, 14 g fibre); 203 mg sodium
source: "Go Nuts", alive #372, October 2013
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
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