This hearty roasted vegetable and lentil salad could easily stand in as a vegetarian main dish. A bed or sliced kale and escarole are tossed with cooked lentils, roasted broccoli and crisp, roasted green beans. The entire dish is flavored with a homemade green goddess dressing made with fresh herbs, buttermilk, a touch of mayonnaise, lemon juice, and a surprise ingredient: white miso paste. Whirled together in a food processor or blender, this creamy herb-flecked dressing really brings this tasty green-hued side dish to life!
(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/257114/lentil-roasted-vegetable-salad-with-green-goddess-dressing/)
‘Lentil & Roasted Vegetable Salad with Green Goddess Dressing’
Tagged: broccoli, buttermilk, Eating Well, Eating Well Magazine, escarole, green beans, green goddess dressing, haricots verts, kale, lemon juice, lentils, mayonnaise, roasted broccoli, roasted green beans, roasted vegetable salad with lentils, roasted vegetables, Salad, side dish, white miso