An incredibly satisfying salad- filling, wholesome yet nearly decadent with the creamy, herb-infused dressing.  A fabulous Sunday lunch.

Ingredients:

• 4 cups broccoli florets
• 2 cups green beans
• 1 cup French green lentils
• 8 cups combination of greens- torn green leaf lettuce, escarole, etc
• 2 cups kale, thinly sliced
• 1/3 cup sour cream
• ¼ cup kefir
• 1 Tablespoon lemon juice
• 1 ½ teaspoon white miso OR 2 anchovies, chopped
• 3–4 garlic cloves, smashed
• 1–2 Tablespoons olive oil
• Sea salt and pepper to taste
• ½ cup chopped fresh herbs- parsley, tarragon and chives

Directions:

1. preheat oven to 400.
2. roast veggies: toss broccoli & greens with olive oil, season with salt & pepper.  roast on a baking sheet for ~20 minutes, stirring once.
3. cook lentils: bring to a boil in 2 cups water, cover & simmer ~ 20 min.  drain.
4. create dressing: add herbs, sour cream, kefir, garlic, anchovies, lemon,  salt & pepper to blender or food processor.  blend until smooth.  taste & adjust seasonings.
5. toss roasted veggies with lentils and greens.

Serve with dressing alongside.  enjoy!