Lentils, Greens and Roasted Potato Salad with a Lemon Vinaigrette
Let’s start with the vinaigrette: I make this once a week and use it on everything, it keeps well in the fridge.
Zest and juice one lemon into a jar and add olive oil (1:3) season to taste with salt and pepper. Done!
Clean, cut and toss potatoes in olive oil, salt and pepper, the amount of potatoes will depend on the number of people at dinner and their love of them! Roast in the oven at 425F until crispy and cooked through. About 20 mins.
Cook grains, or if using leftovers warm them through and set aside. I prefer green lentil but any grain will do
. In a large bowl toss your greens, I like arugula and whatever fresh herbs I have on hand. Don’t bother to chop them, clean and gently tear them into smaller bits is fine here. Add the citrus dressing, your warm grains and potatoes toss gently and enjoy! Serve with a crusty bread is a nice touch!
