The biggest problem I have with eating salads for dinner, particularly on Meatless Monday, is the lack of protein. Chicken and shrimp are nice, but it seems like a lot of work to cook a piece of chicken specifically to top a salad. I have given tofu the ol’ college try, but it just doesn’t work for me. So, my meat-free salads (and soups and stews) tend to incorporate a lot of beans. But, while I love them, beans can get repetitive after a while.
Lentils are awesome and this fact cannot be denied. They make for great soups, stews, sides and, yes, salads. They are dirt cheap, easy to prepare and readily available. In this salad, they provide a nutritionally-rich base full of protein, riboflavin and other goodness.
WHAT WORKED: Goat cheese. I love goat cheese. Here, it binds things together so wonderfully and spikes the salad with that trademark earthy flavor and creamy texture.
WHAT DIDN’T: I got a little crazy with the dill and didn’t do such a great job of chopping it finely.
EASE OF PREPARATION: Easy.
BEST FOR: Meatless Monday or when you want to change up your side dishes.
SERVE WITH: More goat cheese!