Sorrel, Spinach, and Lentil Salad
| Yield: 4 - 6 servings | Time: 20 minutes |
This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables. On sale now.
1. In a large salad bowl, mix sorrel, spinach, lentils, and dill.
2. Drizzle with lemon juice and olive oil. Add a few dashes of salt and pepper, and toss together.
3. Top with goat cheese or avocado.
1 ½ cup sorrel, thinly sliced
5 cups spinach, chopped
1 cup cooked black lentils
¼ cup fresh chopped dill
Lemon juice, for drizzling
Olive oil, for drizzling
Salt and pepper
½ diced avocado or ¼ cup goat cheese