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Author Notes: A perfect healthy lunch. —Mary Devinat
handfuls lamb’s lettuce
tablespoons olive oil
tablespoon balsamic vinegar
salt and pepper
- To make this salad nothing more simple, start preparing your lentils. Cook them in a little water and stir regularly until they are cooked, add occasionally a little water. Putting water regularly helps me to see if they are cooked or not. Pass them under cold water and reserve in the fridge.
- Meanwhile, cut your endive into strips (removing the center) and diced tomato.
- In your dish or your lunch box, add the lamb’s lettuce, endive and tomatoes. Get out of the fridge lentils and add them. Finally, crumble feta on top.
- For the dressing, in a small bol, mix the olive oil, balsamic vinegar (I know I put all the time, but I love it so much!), Mustard, salt and pepper. Then, pour it on your salad and mix well.