Salads & Sides

Sprouted Lentil & Zucchini “Noodles” Salad

From Chef Robin Leventhal, Wine Country Culinary Institute and CraveFood.com
As featured on the Cooking Demo Stage at the 2016 National Lentil Festival

Uses: PNW Co-op Specialty Foods Lentils, any variety: Spanish Pardina brown, Caviar black, Sunrise red or Shasta yellow. Click here for recipe.
 

Shasta Yellow and Sunrise Red Lentils with Melon, Cucumber and Feta

From Chef Hayden Smissen, Marketing & Events Chef for Whole Foods Market.

Uses: PNW Cop-op Specialty Foods Shasta Yellow Lentils & Sunrise Red Lentils. Click here for recipe.
 

PNW Co-op Pickled Sunrise Lentils

From Chef Robin Leventhal, Seattle, WA
Chef Robin says these pickled gems are perfect as a filling in lettuce wraps, an appetizer mixed with roasted vegetables, or with greens served as a side dish. Let your imagination run wild and your taste buds will thank you!

Uses: PNW Co-op Specialty Foods Sunrise Red lentils. Click here for recipe.
 

Cherry-Lentil Salad with Chèvre                      

From cooking coach Lauren Chandler, Whole Foods Market - Bridgeport in Tigard, Oregon        
Don’t let this the looks of this pretty little salad deceive you – she’s hearty, filling and a full meal on her own. But she complements halibut and salmon well, too. When cherries aren't in season, dried cherries or pears make wonderful understudies.


Uses: PNW Co-op Specialty Foods Sunrise red, Shasta yellow or Spanish Pardina brown lentils. Click here for recipe.


PCC Market's Mediterranean Bean Salad

Feast your eyes on this Mediterranean Bean Salad, created by our friends at PCC Natural Markets. It's a delicious and simple way to enjoy our Pedrosillano and York garbanzo beans. The recipe calls for 1.5 cups of cooked garbs, which is just 3/4 cup of dried garbanzo beans.

Uses: PNW Co-op Specialty Foods York white or Pedrosillano garbanzo beans. Click here for recipe.


Garbanzo Salad with Herbed Yogurt Dressing

From PCC Natural Markets. The density of PNW Co-op garbanzos is pleasant whether they’re served hot, cold or at room temperature. This easy recipe is a high-protein substitute for potato salad.

Uses: PNW Co-op Specialty Foods Garbanzo Beans (Pedrosillano or York White). Click here for recipe.


Lentil Tabouli Salad

From Chef Sylvia Fountaine of FeastingAtHome.com. Chef Sylvia Fountaine of FeastingAtHome.com learned to make Tabouli from her loving mother, inspiring this version that features PNW Co-op's Caviar black lentils instead of bulgar wheat. Sylvia's Lentil Tabouli is gluten-free, vegan and packed full of antioxidants, protein and fiber. The flavors will take you someplace warm, and it's simple to make. Enjoy!

Uses: PNW Co-op Specialty Foods Caviar Black Lentils. Click here for recipe.
 

Shasta Lentil & Cucumber Salad

From Chef Michael Natkin, author of "Herbivoracious".
"This salad is great to have in your back pocket for summer potlucks and picnics. It is easy to make, light and healthy and packed with flavor that adults will love, but manageable for kids too."

Uses: PNW Co-op Specialty Foods Shasta Yellow lentils. Click here for recipe.


Shasta Lentil Salad with Orange Vinaigrette

From the Main Market Co-op Deli. “I soak all our legumes for eight hours prior to cooking. This shortens cooking time and prevents legumes from splitting during cooking,” Larratt said.

Uses: PNW Co-op Specialty Foods Shasta Yellow lentils. Click here for recipe.

 

Caviar Lentil Salad with Arugula, Crispy Shallots and Roasted Garlic

From Chef Michael Natkin, author of "Herbivoracious"

Uses: PNW Co-op Specialty Foods Caviar Black Lentils. Click here for recipe.

 

Palouse Tabbouleh Salad

From Peter Tobin, chef/instructor, Inland Northwest Culinary Academy at Spokane Community College.

Uses: PNW Co-op Specialty Foods lentils (any variety). Click here for recipe.

 

Garbanzo Bean and Zucchini Salad

From Gayle Anderson, who writes the blog, A Glorious Life of an Idaho Farm Wife. Gayle and her husband, Joe, farm wheat, lentils and garbanzos in Genesee, Idaho. She posts recipes that she makes for their annual “Dinner on the Farm” on her blog.

Uses: PNW Co-op Specialty Foods Pedrosillano or York White Garbanzo Beans. Click here for recipe.

PNW Co-op Specialty Foods demo at Moscow Food Co-op 9/15/2016 MORE

PNW Co-op's Lentil Fest cooking demos now online MORE

PNW Co-op Specialty Foods on sale at Moscow Huckleberry’s MORE