LEMONY LENTIL AND GOAT CHEESE SALAD
Cook 1 cup green or brown lentils in a medium saucepan with 3 cups low-sodium chicken broth and a bay leaf. Bring to a boil; reduce heat and simmer until lentils are tender (20-30 min.). Remove bay leaf and drain liquid from lentils; cool to room temperature. In a large mixing bowl, toss cooled lentils with 1 stalk finely diced celery, 1 finely diced carrot, 3 tbsp. chopped fresh parsley and 1 tsp. finely chopped fresh thyme. Toss with Salad Girl Salad Dressing to taste; top with 3 oz. fresh goat cheese. Serve salad on a bed of mixed baby arugula and shredded radicchio; top with chopped toasted walnuts to taste.
SALAD GIRL ORGANIC LEMONY HERB DRESSING
Find local favorite Salad Girl in the Produce Department.
LEMON MERINGUE S’MORES
Top 4 graham cracker squares with a spoonful of prepared lemon curd; top each with a marshmallow. Place on a baking sheet under a preheated broiler until marshmallow is golden, puffed and toasty (about 1 min.). Top with 4 more graham squares or serve open-faced, if desired.
Combine 4 oz. limoncello, 16 oz. Kowalski’s Fresh Squeezed Lemonade and 20 oz. chilled unsweetened iced tea in a 2 qt. glass pitcher; stir to combine. Pour evenly into 4 highball glasses, over ice. Garnish each glass with a lemon wedge.
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