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Black Lentil Salad with Curry Vinaigrette

When the thermometer outside climbs into the 80’s and beyond, dinner calls for main course salad with plenty of protein and a to-die-for vinaigrette.  This black lentil salad with curry vinaigrette fills the bill.

Green Salad with Beluga Black Lentils, Fresh Mozzarella, and Curry Vinaigrette

Our farm share box this week featured gorgeous salad greens and a nice assortment of other veggies. From that produce and a package of tiny black lentils, plus a round of fresh mozzarella cheese, this black lentil salad with curry vinaigrette came together for dinner.

When I started cooking more and more vegan meals, I switched to dressing the tofu instead of cheese in this curry vinaigrette. We love it both ways!

Meal prep: Cook the lentils ahead of time and this salad comes together in a jiffy. Start with mixed greens and whatever fresh veggies you have. Stir some of the savory curry vinaigrette into the lentils, and dress diced fresh mozzarella cheese or cubes of firm tofu the same for a colorful flavorful main course salad.

Make it a fabulous week–get in the kitchen and make a main course salad for dinner!

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1 comment

  • It was such a sweet visit, minus the tainted frozen berries! Thanks for the delicious dinner you made us. Reply · 12 June, 2013

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