Cold Bulgur, Lentils, Vegetable, & Goat Cheese Salad (AKA Mighty Grains Salad)

May 9, 2012

We ate with abandon while on vacation last week, so healthy salads like this one, inspired by Mighty Grain Salad on Happolks, are both necessary and a relief to get back onto our normal eating path. (The recipe comes from Laura at The First Mess, but she guest-posted on the first site.)

I used bulgur (about 2 cups cooked), brown lentils (about 1 cup cooked), carrots (3), red pepper (1), mushrooms (about a cup), kale (3 huge handfuls), and goat cheese (2 ounces), plus balsamic vinegar and olive oil to make my version. The trick, which J. reminds me time and again, is to dice the vegetables quite small. Yes, it takes more time than rough-chopping, but having the petite vegetable pieces mirror the size of the lentils makes this salad feel like something you’d pay for — polished and put together.

This salad is fantastic. Along with a bit of homemade hummus, it made a tasty and satisfying meal that is a far cry from the foie gras meatballs I was eating last week. But, just as delicious in its own right.

Filed under: Salad,Veggie Mains,Veggie Sides

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3 Comments

  • 1. magpie  |  May 10, 2012 at 10:02 am

    that sounds delicious!

  • 2. Sarahlcc  |  May 16, 2012 at 6:35 pm

    That looks great!

  • 3. Dara  |  May 17, 2012 at 6:58 am

    It was delicious, I hope you get a chance to try it!


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DaraI'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more about me and CITK, and keep in touch:

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