Growing a Salad Bowl Container Garden
No room for a garden? No problem. Grow everything you need for a salad in just one container.
Easy
10 MIN
Toasted hazelnuts are a delicious complement to the peppery arugula in this salad.
Ingredients
SERVINGS: 2 Serving(s)
- ¾ cup hazelnuts
- 6 ounces arugula
- ½ red bell pepper, thinly sliced
- 1 English cucumber, quartered and sliced
- 2 cups French Lentils* (or can substitute cooked green or brown lentils)
- Dijon Vinaigrette*
- Zest from ½ lemon
- Salt and pepper, to taste
- *If cooking the “stack” of 3 meals, you will have this leftover from French Lentils.
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with French Lentils. After cooking that, you will be part-way towards two other meals in the stack: this one, Arugula and Lentil Salad with Toasted Hazelnuts, and Creamy Coconut Lentil Soup.
Instructions
Place hazelnuts on a baking sheet and broil on high until lightly brown, about 1 to 2 minutes.
In a large bowl, combine arugula, red pepper, cucumber and lentils. Drizzle over some Dijon Vinaigrette, then garnish salad with toasted hazelnuts and lemon zest.
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Amy shops for organic food locally at Native Sun Jax!
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