CRUNCHY SPROUTED LENTIL WALNUT SALAD (RAW / LIVE FOOD)

Crunchy Sprouted Lentil Walnut Salad (Raw / Live Food) image

Provided by Glori-B

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 cups sprouted lentils
2 cups walnuts (organic and raw for maximum nutrition)
2 large carrots
3 cups Baby Spinach, packed (or kale or a combo of the two)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons curry powder
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
2 tablespoons extra virgin olive oil (OR for variation, 1/2 c mayo)
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 tablespoon raw honey

Steps:

Place sprouted lentils in large mixing bowl. Set aside.
In a food processor, chop walnuts very small, but do not reduce to a powder. If chopping by hand, you want the walnut pieces to be similar in size to the lentils. Put walnuts in with lentils.
In a food processor, chop the carrots. If processing by hand, you can also shred on a box grater. Put carrots in with lentils and walnuts.
Next comes the spinach. Either pulse in food processor or mince with a knife. Put in with carrots, lentils and walnuts. Mix to combine thoroughly.
For the dressing, shake all the dressing ingredients in a glass jar with a tight fitting lid until thoroughly mixed or use the bowl and whisk method. (if using the mayo, the bowl and whisk is much better suited).
Drizzle the dressing over the salad ingredients and combine until thoroughly mixed. We wanted just a little dressing to give a "pop" of flavor. If you like more dressing on your salads, feel free to double the dressing amount. (When we make this with the mayo, we then use this as a sandwich filling).

Nutrition Facts : Calories 401, Fat 30.4, SaturatedFat 3.1, Sodium 31.4, Carbohydrate 25.4, Fiber 9.2, Sugar 6.5, Protein 12.8