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Composition - Vegetable salad:
- Need of Small bunch of asparagus
- Provide 1/2 lb for fingerling potatoes
- Make ready 1/2 cup for lentils
- Make ready 4 oz - baby arugula
- Need 1 avocado
- Make ready 1 lemon
- You need for Greek style dressing-Opa feta dill
- Provide 1/2 cup feta cheese, crumbled
- Provide of Olive oil, salt, pepper
Looking for easy ways to use nutritious vegetables in salad? We have heaps of recipes for asparagus and avocado salads, beetroot and broccoli salads, courgette, cucumber and. Choi Sum And Mixed Vegetable Salad With Pineapple DressingFood Network UK. Find healthy, delicious vegetable salad recipes, from the food and nutrition experts at EatingWell.
Vegetable salad instructions:
- Preheat oven to 425°. Line baking sheet with foil. Bring pot of water to a boil. Squeeze 2 tbs lemon juice, set aside.
- Slice asparagus and potatoes into bite size pieces. Toss in oil, salt, and pepper. Arrange on baking sheet. Cook 20 minutes.
- Add lentils to water, cook according to package. Drain and rinse with cool water.
- Place arugula, lentils, asparagus, potatoes, lemon juice, and feta in a large bowl, stir. Top with avocado slices and dressing. Serve immediatly.
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