2016-09-23

Lentil & Cauliflower Rice Salad with Creamy Apple Pumpkin Dressing

FOR 8 SERVINGS

Lentil & Cauliflower Rice Salad

- 385g French lentils
- 940g cauliflower rice (from 2 heads of cauliflower)
- 450g finely diced carrots
- 160g sweet corn drained from can
- 60g chopped green onions
- 50g toasted chopped almonds
- 50g dried cranberries
- 50g pumpkin seeds

Creamy Apple Pumpkin Dressing

- 120g pumpkin puree from can
- 120g, 1 apple, cored and diced
- 240ml water
- 1tbsp extra virgin olive oil
- 2tbsp honey
- 2tbsp apple cider vinegar
- 1/4tsp salt
- 1/4tsp cayenne pepper

(1) Cook lentils according to package instructions.

(2) In a giant salad bowl, combine cooked and drained lentils, and all other ingredients of the salad.

(3) To make the dressing, process all ingredients using a blender.

(4) Transfer salad to serving plates, pour over dressing right before serving.  ENJOY!!!

*** Leftover salad and dressing should be stored separately.

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