Showcasing the richness and variety of non-violent cuisine.
Saturday, 8 October 2011
Green Lentil & Dill Salad
1 cup raw romaine lettuce or kale, chopped 3/4 cup cooked green lentils
1 large tomato, sliced
1 large beet, sliced
1 small cucumber, sliced
1 small grilled eggplant
Handful of fresh dill, chopped
Makes 2 appetizer-sized servings, or 1 main-course serving.
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