Waldorf inspired, with all my favorite tastes of fall. I came up with this combo on my own, then did some research, and found many versions of sprouted salads. I thought I was being sooooo clever. End result, original idea or not, it's a fabulous tasting and looking salad, filled with powerhouse, good for you foods, and easily adapted for vegan or special dietary needs. Allow a few extra days to sprout your lentils. Enjoy!

Antonios Chionis family recipe

Adapted from the NY Times

Spring has found us hoorayyy,,,yesterday was such a beautiful, sunny, the birds chirping, ducks were quacking..we have a small lake a few feet away from our home so we do have ducks and in each May two swans appear and stay for a couple of weeks before they move on.I had many errands to do yesterday so I was out most of the day. When I finally returned home, I didn’t have much time to cook, so I made this delicious Lentil Salad with a variety of peppers, dill , (love that dill) scallions, and fresh cherry tomatoes. Not only was this a delicious salad to eat, but it was also so delightful to look at because it’s so colorful. 🙂

A refreshing spring salad. As an option you can add 1/4-1/3 cup of lime juice to the dressing along with the other ingredients.

Great as a stand alone salad, with eggs at breakfast, or added in a taco with fish/beef/chicken. Or if you are like me, if you open the fridge door and just want a little snack.. 😊

I wanted to create an easy dish that went well as an appetizer with wine.Taste and adjust the amount of salt you add. You can use just one kind of bean if you like. I added some honey to the dressing, which imparts a very mild flavor to the ingredients. Sugar can be used instead. For 2 servings. Recipe by Renbasu

Born and raised in India, I was used to eating hot Dahl soups despite the warm weather for the better part of the year. I haven't been to a household in India where Dahl isn't cooked at least once a day.Living in France made me discover a brand new way of cooking lentils. I was sceptical about it for a long time, but it made it's way to my heart.The sun in Europe inspired me to create my own salad but with at least one warm ingredient: the crunchy baked potato! And I call it My Favorite Spring Salad.

I love beetroot, so I created this salad that features the sweetness of raw beet. I'm posting this for my records since it turned out delicious.When using dried garbanzo beans, soak them the previous day, and boil until tender.Since the beetroot is sufficiently sweet, you can omit the honey. Recipe by principito

Italian flat beans are a great alternative to string beans when in season. They have less skin & a bigger bean. This recipe is a great side dish for a bbq or picnic as it does not contain mayonnaise & will not spoil. It is delicious served chilled or room temperature.

I usually make simple bean salad with mixed beans like kidney beans, black beans, pinto beans, garbanzo and so on. It's so helpful to keep that kind of dish in your fridge. For this recipe I used great northern beans and I added asparagus. It makes lovely spring salad. It could be a healthy lunch by itself or with some eggs, chicken or salmon!