Sunday, March 15, 2015

A late winter's salad

Signs of spring cheer the heart, but it's only mid-March as far as produce goes in the East. If you like a salad for lunch, think beyond tomatoes and lettuce. Here's one that's colorful and hardy for a cool, rainy day.

A late winter's salad
Serves 2

½ cup cooked wheat berries, chilled
½ cup cooked French tiny green lentils, chilled
4 mini bell peppers, sliced
Handful of haricots vert, or tender green beans, cooked and cooled
½ cucumber, peeled, seeded and diced
2 tablespoons quality olive oil
1 tablespoon balsamic vinegar
Celtic gray salt and freshly ground black pepper to taste

Toss all in a bowl and serve. Also good over a bed of tender field greens or arugula.

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