My son C. loves, loves, loves lentil sprouts! He got it from my dad. When my mom and dad go on road trips, my dad keeps his sprouts going. He makes stops to rinse and drain sprouts just like he used to make potty stops for us when we were growing up.
And here’s the third seasonal salad I promised. This salad offers a just a few more seasonal treats, along with cold cooked quinoa. Isn’t it colorful? And it is oh-so-delicious. Adding chicken and cheese — or how about some diced hard-boiled eggs? — turns it into a main dish. A very easy meal, I’d say!
When the cucumbers and tomatoes are available at the Farmers’ Market, I do go a little crazy. Can you blame me? We eat one of three cucumber and/or tomato salads just about every day. I already shared one with you — the cucumber yogurt/kefir salad — and this post includes another. If you’re counting, that means I still have one more to show you.