Spinach Asparagus Salad with Lentil Bulgur Cakes and Lemon Parsley Vinaigrette

I was inwards a super Springy mood when I made these, as well as it was as well St. Patty’second Day then I wanted to brand something light-green. My original design was to make something more than Irish, (my accept on corned beef hash) merely the snow tempest prevented me from going out too getting the necessary ingredients. Hopefully it was the final snow because Spring cannot come before long enough for me.

This salad is super simple in addition to fresh, and is a healthy vegetarian selection for those of you lot who are looking for plant-based protein sources. The cakes have protein from the lentils and bulgur wheat, and at that place is a lilliputian flake of egg to bind them likewise. I have been obsessed alongside making unlike variations of these “cakes” of late. Another 1 of my faves that I posted a few weeks ago are the Panko Crusted Mung Bean Quinoa Cakes.

They are fabulous to eat equally a snack, too both recipes brand a ton of cakes, around xv-xx depending on how large you make them.

This salad is incredibly fresh together with simple together with is a keen introduction to Spring flavors.

Yield: fifteen-xx cakes, depending on size. I make them well-nigh 2 inward. broad, together with one/two inwards. thick.

Prep fourth dimension: thirty minutes

Cook fourth dimension: xx minutes

ane bunch of asparagus, cut into 1 ane/2 in. pieces, too if the ends are thicker, cut them lengthwise in half once more

5-half dozen c. fresh infant spinach

For the cakes:

3/four c. bulgur wheat, cooked and cooled (I role Trader Joe’second 10-minute bulgur)

one c. ruddy split lentils, cooked as well as cooled (I function TJ’sec for these as well)

ii eggs, beaten

i tsp. dried thyme

1 tsp. dried tarragon

i/ii tsp. dried basil

i/2 tsp. earth sage

1 tsp. garlic pulverization

pinch of blood-red pepper flake

salt in addition to pepper

iii/four c. apparently breadcrumbs, seasoned amongst table salt and pepper

For the vinaigrette:

2 tsp. lemon zest

juice of ane lemon

1 T. fresh Italian flat-leaf parsley, chopped

i/ii tsp. stone earth dijon mustard

salt in addition to pepper

1/4 c. extra virgin olive oil

Begin past steaming the asparagus. In a medium saucepan, convey water to boil seasoned alongside common salt. Add asparagus, and blanch for almost two minutes, only until asparagus turns vivid green in addition to is slightly tender. You make not desire to overcook these. Drain and go under common cold H2O to finish cooking.

Next, make the dressing. Combine all ingredients for the vinaigrette upwards until the olive fossil oil in a pocket-sized bowl. Then, easy stream in the olive crude too whisk until combined. Season alongside additional common salt as well as pepper if desired.

Next, combine bulgur, lentils, eggs, thyme, tarragon, basil, sage, garlic pulverisation, table salt, pepper, too cherry pepper fleck in a medium bowl. I notice the easiest mode to approach this is to function your hands. Form cakes into 2 inch broad i/2 inch thick patties, or desired size, together with coat inwards breadcrumbs. Heat a large nonstick skillet over medium/high oestrus with 2-iii T. olive rock oil. Place cakes inward pan, and ready virtually ii-3 minutes per side or until gilt. You may necessitate to drizzle in a scrap more olive rock oil during the cooking procedure because I observe the cakes tend to soak it upwardly. The olive crude oil helps to brand that beautiful aureate chocolate-brown crust. Once cakes are finished cooking, gear up aside for several minutes to cool.

Toss the asparagus and spinach inwards a bowl amongst desired sum of dressing. Top amongst lentil bulgur cakes in addition to serve!

I could swallow this every twenty-four hours.