Vegetable salad

Name: Vegetable salad
Cuisine: American
Ingredients: Small bunch of asparagus; 1/2 lb fingerling potatoes; 1/2 cup lentils; 4 oz baby arugula; 1 avocado; 1 lemon; Greek style dressing-Opa feta dill; 1/2 cup feta cheese, crumbled; Olive oil, salt, pepper

LexiiMueller @ChefLex

Vegetable salad

LexiiMueller @ChefLex

Saved

Ingredients

Small bunch of asparagus
1/2 lbfingerling potatoes
1/2 cuplentils
4 ozbaby arugula
1avocado
1lemon
Greek style dressing-Opa feta dill
1/2 cupfeta cheese, crumbled
Olive oil, salt, pepper

Saved

Steps

1

Preheat oven to 425°. Line baking sheet with foil. Bring pot of water to a boil. Squeeze 2 tbs lemon juice, set aside.
2

Slice asparagus and potatoes into bite size pieces. Toss in oil, salt, and pepper. Arrange on baking sheet. Cook 20 minutes.
3

Add lentils to water, cook according to package. Drain and rinse with cool water.
4

Place arugula, lentils, asparagus, potatoes, lemon juice, and feta in a large bowl, stir. Top with avocado slices and dressing. Serve immediatly.