Cooked French green lentils or black beluga lentils (as much as you want)
Add-ons
1/4 to 1/2cupdried cranberries
1/4 to 1/2 cuppepitas
Sea salt
Black pepper to taste
Lemon-Garlic Vinaigrette (makes about ⅓ cup dressing)
1smalllemon,zested
2tablespoonsfresh lemon juice
1/2tablespoonpure maple syrup
1 ½teaspoonDijon mustard(or whole grain mustard)
1garlic clove,(crushed or finely minced)
Sea salt to taste
Freshly cracked black pepper to taste
3tablespoonsextra virgin olive oil
Instructions
Toast the pepitas. Heat a skillet over medium heat. Add pepitas in a single layer, stir frequently, until mostly golden browned and fragrant, about 4 to 5 minutes.
Chop the vegetables. Wash and clean the the romaine and kale. Cut each into thin strips. Slice the cucumber into half moons.
Assemble the salad. Place the sliced romaine and kale in a large bowl. Lightly season the greens directly with sea salt and freshly cracked black pepper. Pour the Lemon-Garlic Vinaigrette around the bowl (not directly on the greens) and then toss to coat, ensuring all the greens are coated in the dressing.
Transfer the dressed greens to your serving bowl. Add the cucumbers, dried cranberries, toasted pepitas, sauerkraut, and lentils. Season to taste with salt and pepper, if needed.
Notes
Note: The measurements for the salad ingredients are just rough guides. I rarely follow a specific recipe for salads and just eyeball the amounts.