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.