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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



This was adapted from Reciprocity Foods. Not being overly fond of collards, I used baby spinach instead. We like dried apricots and pecans, so I increased those.

2-1/2 cups spouted green lentils
2 large handful baby spinach, washed and drained
2 large peeled carrots cut on the diagonal
1/2 cup diced red onion
1 cup dried apricots, sliced

3 garlic cloves, minced
juice of one orange plus zest
4 Tbsp olive oil
salt to taste

1/2 cup pecans

• Combine the minced garlic, orange juice and zest, olive oil and salt.
• Set dressing aside for 30 minutes or longer.
• Place salad ingredients in a large bowl and toss.
• Just before serving, pour the dressing over the salad and toss to coat spinach leaves.
• Top with pecans, and serve.


  1. Apricots again! Zsuzsa, I think you will make me turn to this bottle of barack palinka I keep for special occasions and drink very rarely ;-) (By the way this is definitely the best Hungarian alcohol I have ever had, of course the very very best is the one my friend's father makes!).

  2. My mother's mom made a few bottles every year. Each of her kids got a bottle and my mom used it to make brandy. My favourite was hazelnut flavoured. Anyway, I was there once when grandma was squashing the apricots for the palinka. A poor bee was inside one of the overripe fruits and I yelled "there is a bee!", but she squashed it down with the rest of the apricots. When she saw how horrified I was she reassured me that by the time the palinka is done it couldn't be any cleaner. She never realized I felt sorry for the bee.




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