There are many, many things I miss about living in Portland.
The greenery AND the fresh food are always first and foremost on my mind.
I cannot describe the bounty of fresh foods (produce, seafood, and interesting nibbles) available all year round in the PNW.
And the “food scene” is absolutely incredible.
Without a thought, one can walk down any street on any day and discover yet another gem in the city in terms of food and culture.
While new revelations are always welcome, sometimes reverting back to our CRAVINGS (4 what we know and want) are most suitable.
I crave the nourishing BOWLS of food at Prasad – the vegan Cafe inside Yoga Pearl.
Goodness in every form.
While this “salad” does not necessarily replicate any of what was offered at Prasad, the familiarity and comfort, as well as fresh flavors will satisfy me for today: Cranberry Lentil Feta Salad.
Cranberry Lentil Feta Salad
1/2 red onion, finely chopped
1 14oz. can lentils, drained
1 1/4 cup cooked wheatberries or gluten-free grain, cooled
1 cup dried cranberries
1 cup pecans, diced
1/2 cup homemade Italian dressing
sea salt and pepper
1/3 cup fresh feta, crumbled
1-2 Tbs. fresh dill weed, finely chopped
In a large bowl, toss together the onion, lentils, grain, cranberries, pecans, dressing, and salt and pepper.
Allow this mixture to marinate at room temperature for at least 30 minutes.
Top with feta and dill just before serving.
