Green Lentil & Cucumber Salad with Lemon Vinaigrette

I've just discovered lentils as a fat loss food and in my search for ways to prepare them, I found this interesting cold lentil salad with cucumbers and a lemon vinaigrette.

Ingredients 
Zest of 1 lemon
2 tablespoons lemon juice
1 shallot, finely diced
1 clove garlic, chopped fine
1/2 teaspoon ground cumin
1/4 teaspoon paprika
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 cups cooked green lentils, chilled
1/2 English cucumber, peeled, seeded, finely diced
1/4 cup piquillo peppers, cut into thin strips
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons coarsely chopped fresh parsley
2 tablespoons coarsely crumbled feta cheese

Directions 

• Whisk the lemon zest and juice, shallot, garlic, cumin, and paprika in a medium bowl to blend well. 
• While whisking, drizzle in the olive oil until fully mixed, season to taste with salt and pepper and reserve. 
• Place the lentils, cucumber, peppers, cilantro, and parsley in a separate medium bowl. Toss with enough of the vinaigrette to coat and season to taste with salt and pepper. 
• Spoon the salad into serving bowls, top with the feta cheese and serve.

Winter Panzanella Salad Recipe

Winter Panzanella Salad is beautiful for lunch or dinner for your family or to serve at a party.

For the croutons: 
1/4 cup unsalted butter
2 teaspoons finely chopped garlic
2 teaspoons finely chopped fresh thyme
6 cups day-old bread, crust removed,
cubed 6 tablespoons finely grated Parmesan, plus more for garnish
Salt and freshly ground black pepper

For the salad: 
1 small red onion, sliced thinly lengthwise
3 tablespoons sherry vinegar
Gray salt
4 cups peeled, seeded, and diced butternut squash (1/2-inch dice)
1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh sage
Freshly ground black pepper
1/2 pound Brussels sprouts, ends trimmed, then quartered
1/2 cup fresh Italian parsley leaves

Veggie Sandwich is sure to Delight

This open-face English muffin melt is sure to be a veggie lover's favorite.

Ingredients

• 4 English muffins, split and toasted
• 1 avocado, mashed (add lemon juice to avoid browning) 
• 1 small roma tomato, chopped
• 1 small sweet onion or red onion, chopped
• 1 cup alfalfa sprouts
• 4 tablespoons Ranch-style salad dressing
• 1 cup shredded cheese such as chedder, swiss, hot pepper 

Cooking Instructions

1. Preheat oven to broil.
2. Place each muffin open-faced on a cookie sheet (line with foil for easy cleanup.) Spread each half with mashed avocado. Layer each half with tomatoes, onion, dressing and cheese.
3. Place under the broiler until cheese is melted and bubbling (about 5 minutes.)