Tahini Mustard Sweet Potato, Lentil, and Arugula Salad Our YouTube channel, please subscribe to our channel. Today’s salad is a great example of how recycling a recipe—keeping it intact, but with a few key tweaks—can pay off. It’s based off of my mustardy lentil sweet potato salad , which isn’t a green leafy salad so much as a spread of sorts, in the same way that chicken salad and egg salad are salads. I love that recipe. And it happens to be one of the more popular recipes on this blog. I make that salad often enough to have noticed some of my own tendencies in preparing and serving it. I often serve it with toast, but I serve it over a bed of greens a lot, too, and often a side of crackers to help me scoop everything up. I like the addition of greens, especially arugula; it gives the salad some peppery brightness and crunch. I like it with other greens, too, including baby spinach and chopped romaine. So lately, I’ve been experimenting with tran...
Comments
Post a Comment