I don’t know about you, but now that it’s officially Spring, I’m suddenly craving lighter and brighter flavors! Goodbye root veggies and roasting pans, hello fresh and raw veggies from the garden!
To celebrate the changing seasons, I’ve got a salad recipe for you that will knock your socks off. This is not your average garden salad, this one’s got a little sunshine mixed in! It’s packed with incredible flavor, texture and an easy-to-make orange marmalade vinaigrette. Each salad clocks in at seven grams of protein thanks to tasty sprouted lentils and earthy walnut pieces. Is your mouth watering yet?
- 1 romaine heart, cut into bite-sized pieces
- 1 clementine, peeled and segmented
- 1/4 cup thinly-sliced red onion
- 3 tablespoons chopped walnuts
- 1/4 cup sprouted lentils
Orange Marmalade Vinaigrette
- 1 teaspoon orange marmalade
- 1 tablespoon apple cider vinegar
- 1 teaspoon extra virgin olive oil
- Pinch red pepper flakes
- Salt and pepper, to taste
In a large bowl, layer the romaine pieces with the clementine segments, red onion, walnuts and lentils. In a small jar with a tight-fitting lid or a small bowl, combine the marmalade, vinegar, olive oil, red pepper flakes, salt and pepper. Close the jar and shake until well-combined or whisk in bowl until well-combined. Pour over salad and toss to coat.
Serving Size: about 3 cups of salad. Servings per recipe: 1.
Nutrition per serving: 282 calories, 19g fat (2g sat, 5.3g mono, 10.9g poly), 26g carbs (4.4g fiber, 13.7g sugars), 7g protein