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Lemony Roasted Broccoli, Arugula & Lentil Salad
COOKIE AND KATE16Ingredients
50Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 bunch broccoli
- 3/4 lb. Brussels sprouts (or more broccoli)
- 2 Tbsp. extra virgin olive oil
- 1/4 tsp. fine sea salt
- 1/2 cup black beluga lentils (or green/Puy lentils, picked through for debris and rinsed)
- 1 1/4 cups water
- 4 arugula (big handfuls of)
- 1/2 cup grated Parmesan cheese (freshly)
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. lemon juice (to taste)
- 1 tsp. honey
- 1 tsp. Dijon mustard
- 1 clove garlic (pressed or minced)
- 1 pinch red pepper flakes
- 1/4 tsp. fine sea salt
- freshly ground black pepper (to taste)
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