with Tangy Orange Mustard Vinaigrette
March-April 2019 • Vol 3, No 103
Our Montana Winter temperatures usually stay with us long past spring’s official March starting date. So, I offer a new recipe to you for a hearty salad to help brighten the days until spring actually arrives.
Colorful, satisfying and deeply flavored Roasted Beet & Carrot Lentil Salad plays the natural sweetness of roasted beets and carrots against a backdrop of robust and firm-textured French green (le Puy) lentils. The roasted carrots add brightness. Fresh parsley, mint and scallions bring freshness. Crumbled goat cheese or feta give a touch of creaminess. And to top it off, the refreshingly tart and Tangy Orange Mustard Vinaigrette makes this salad especially delicious.
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