Share this recipe
3 Tbsp (45 mL) white wine vinegar
3 Tbsp (45 mL) frozen or fresh blueberries
2 Tbsp (30 mL) olive oil
½ tsp (2 mL) whole grain mustard
1 tsp (5 mL) honey
to taste, salt and ground black pepper
1/2 cup (125 mL) cooked green lentils
4 cups (1 L) thinly sliced baby bok choy
1 whole large grapefruit, skin and pith removed, cut into segments
1/3 cups (75 mL) crumbled goat cheese
1/3 cups (75 mL) toasted sliced almonds
Substitute pumpkin seeds for the almonds (nut-free). Substitute canned mandarin segments for the grapefruit (time-saving). Substitute baby spinach for the bok choy (seasonality).
Please share your location to continue.
Check our help guide for more info.