Pomcilent Salad

serves 8
2 bags of mixed organic salad greens
1 package of sweet grape tomatoes (sliced)
1/2 cup fresh pomegranate seeds*
(*Tip – cut pomegranate in half, place in bowl of cold water, loosen the seeds with your fingers while still in cold water, drain off water)
1 avocado (diced)
1/2 a bunch of cilantro (finely chopped)
1/2 cup Craisins
1/2 cup sprouted lentils (optional: directions below)

DRESSING
1 med. lemon (squeezed for its juice)
1/8 c. Sweet Ginger Teriyaki marinade (or another marinade you like)
1/4 c. olive oil
1 med. clove fresh garlic (crushed)
3 T. Nutritional Yeast Flakes (sold at health food stores)
1 tsp. salt
1/2 tsp. cumin
4 T. of the finely chopped cilantro from above (you could substitute with fresh basil if you prefer)
DIRECTIONS: STIR all dressing ingredients together in a bowl and drizzle over the salad right before serving. ADD some toasted nuts or croutons to the salad. You're done!

Sprouting Lentils (prep time = 48hrs+)
¼ c dried organic brown lentils
1 - ½ quart Mason jar or other glass jar with lid
PLACE dried lentils in jar; fill the jar to the top with water, leave on kitchen counter for 8 hours. DRAIN water, leave lentils in the jar, cover loosely with lid (do not seal lid – you can also use a sprouting lid sold at most health food stores) RINSE the lentils twice a day, making sure to drain off all the water after each rinse. WATCH for little sprouts on the lentils after the 2nd or 3rd day. As soon as you see sprouts they are ready to eat, if you prefer you can let them continue growing for another day or so, but don’t let them get longer than a ¼ inch, they lose their tenderness. Keep in fridge for up to 7 days.

Recipe by: Becky Glaze