After the gorgeous and eternally young Christie Brinkley recently shared with People magazine that she snacks on melon and walnuts and eats beans and veggies for lunch and dinner, I was compelled to do the same. Do I expect to wake up one day looking like Christie? Of course not. But I love that the model, who’s been a vegetarian since the age of 13, is extremely health conscious and opted to share her ‘secrets’ with us. Besides, if it’s good enough for her, it’s certainly good enough for me.
So, in an effort to include more beans and veggies into my meals, I’ve been going through old recipes and coming up with some clean and simple new ones–like this Arugula, Lentil, and Sweet Potato Salad. Not only is this salad extremely tasty, it’s also unbelievably easy to throw together, making it the perfect on-the-go meal. I’ve taken it to work with me nearly every day for the last week and it always leaves me feeling full and satisfied. I think Christie must be on to something…
- 4-5 large handfuls arugula
- 1/2 cup cooked lentils
- 1 small sweet potato, diced and steamed or roasted
- 2-3 Tbs. chopped walnuts
- 1 Tbs. extra virgin olive oil
- 2 tsp. Dijon mustard
- juice from 1 lemon
- 2 cloves garlic, minced
- salt and pepper, to taste
- large pinch of dried parsley (optional)
- Plate the arugula on two separate plates. Top with lentils, sweet potatoes, and walnuts.
- To make the dressing, blend or whisk the rest of the ingredients together until evenly combined. Drizzle dressing over the salad.
- Serve and enjoy!
Original article: Arugula, Lentil, and Sweet Potato Salad
©2014 Almonds & Avocados. All Rights Reserved.
The post Arugula, Lentil, and Sweet Potato Salad appeared first on Almonds & Avocados.
Original article: Arugula, Lentil, and Sweet Potato Salad.