This lovely Autumn salad is hearty and full of diverse flavors. It all starts with a mixture of your favorite greens; then comes sweet, sliced dried apricots, flavorful lentils and creamy Gorgonzola cheese. Tossed with a light balsamic vinaigrette, this side salad could easily be a vegetarian main course salad as well.
(To view this recipe, click on the blue title of the blog post above*)
Mixed Greens with Lentils, Dried Apricots & Gorgonzola
Ingredients:
- 4 cups mixed greens
- 1 cup lentils, cooked (simply place 1 cup of lentils in 2 cups of broth or water, simmer until tender)
- ½ cup sliced, dried apricots
- ½ cup crumbled Gorgonzola cheese
- For the vinaigrette:
- ¼ cup olive oil
- 3 Tablespoons balsamic vinegar
- Pinch of crushed red pepper
- Salt and pepper to taste
- 1 Tablespoons Dijon mustard
Directions:
- Toss the greens with the apricots, cheese, and lentils. Drizzle with the vinaigrette and serve.
Tagged: balsamic vinaigrette, blue cheese, dried apricots, Gorgoznola cheese, lentils, mixed greens, Salad
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