• Sharon Rhys

Spring Salad with Lemon Orange Poppyseed Dressing

Updated: Oct 3, 2019

Spring is here! A season for growth and fresh produce. It is also a time to get more fruits and vegetables in your diet. What better way to do that than having a serving of crisp savory and sweet salad.


Today, I made another go-to simple meal. It is a salad, spring edition. The base consists of mixed greens with crunchy baby romaine. To the base, I added sweet fennel, slightly pungent radish, juicy orange slices and black mission figs with crunchy almonds. I also added savory organic beluga lentils to give this salad a rich earthy flavor and protein source. Topping it all off is homemade lemon orange poppyseed dressing.


So if you are making this salad, feel free to experiment with different fruit, vegetables and lettuce variety. Top it off with the lemon orange poppyseed dressing. The great thing about it is that this dressing is suitable for any type of salad. It's light but pack with so much flavor.



LEMON ORANGE POPPYSEED DRESSING


Ingredients

¼ + 1/8 cup lemon juice

1/8 cup orange juice

1/3 cup maple syrup or other sweetener

1 tbsp. plain unsweetened organic cashew yogurt @foragerproject

1¼ tsp. dijon mustard

½ tsp. salt

2/3 cup extra virgin olive oil

black pepper to taste

1 tbsp. poppy seeds


Steps

  1. Whisk/Blend juices, syrup, yogurt, dijon mustard and salt until smooth.

  2. Stream the oil in a thin stream into the mixture while whisking/blending.

  3. Add black pepper and poppy seeds. Whisk/blend briefly to mix the pepper and seeds into the dressing.

  4. Serve with salad.



BELUGA LENTILS


Ingredients

4 cups vegetable broth

1 cup dried lentils (washed and drained)

1 sprig thyme


Steps

  1. Bring vegetable broth to a boil.

  2. Add the lentils and thyme. Reduce heat to medium low.

  3. Place the lid slightly askew and simmer for ~25 mins until tender but not mushy.

  4. Drain the cooked lentils and serve with salad.


NOTES

  • Extra dressing can be kept in the refrigerator for ~2 weeks.

  • You can use extra cooked beluga lentils in soups or stews.

Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.



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© 2019 by SNC's Experimental Kitchen | A Plant-based Cooking & Food Styling Website |Sharon Rhys