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.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!