Recipe: Layered salad

Fresh Layered salad

This combination of ingredients is layered in a glass jar then drizzled with dressing right before serving. Put the jar in the middle of the table for everyone to admire your creation. Any combination can be used of fresh local ingredients and dressings.

1 head of spinach, chopped or ripped into small pieces
1 can of lentils, drained and rinsed and seasoned (Sautéed in garlic, salt & pepper)

1 can of garbanzo beans, drained and rinsed
1 cucumber, quartered & sliced
1- 2 cups tomatoes, chopped
1 bunch fresh arugula, divided
Shaved parmesan cheese to taste
Ground pepper

Dressing- purée in food processor :
2 garlic cloves, minced
2 1/2 tablespoons of dijon mustard
1 tablespoon apple cider vinegar
Juice of one lemon
1/2 cup olive oil
salt + pepper to taste

Layer ingredients: start with the spinach. Then layer lentils and garbanzo beans. Stack slices of cucumber, and then add a handful of tomato halves. Top with fresh arugula and parmesan ( optional)
In case there are any dairy allergies, you can keep the cheese on the side.

Place jar on view. When ready to serve pour dressing over salad, screw too on and shake. Or leave dressing on side. Pour into large oval bowl.

*gluten-free *dairy-free (without the cheese) *vegetarian


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