Suzanne Carillo

I don't eat red meat. Haven't done since I was 15 or so when I was old enough to tell my Mom that I didn't care for it and didn't want to eat it anymore. Needless to say we eat quite a few salads in our house.

This is one of our summer favourites. I do many different rifts on it depending on what I have in the fridge. This time I upped the protein by adding in some lentils.

Ingredients:

1 cup of green beans cooked tip and tailed and cut into bite sized pieces
1 large or 2 medium sweet potatoes peeled, cooked and diced into bite sized piece
3 large handfuls washed & spun dried arugula
1 can of cooked lentils rinsed and drained
4-5 ounces of goat's cheese ( I use low fat)
1/4 cup roasted pumpkin seeds
1/4 cup roasted pecans
1.5 tbsp honey
2 tbsp rice wine vinegar
1 tbsp grainy mustard
salt, pepper
5 tbsp olive oil

Method:

In a large bowl add honey, vinegar, mustard, salt pepper and olive oil. Whisk vigorously until combined into vinaigrette.

Toss in on top of vinaigrette green beans, sweet potatoes & lentils and mix gently.

To plate:

Place small handful of arugula on plate. Top with sweet potato mixture. Crumble some goat's cheese on top and sprinkle with pumpkin seeds and roasted pecans.

Enjoy your super healthy protein and fiber rich summer salad : )