This salad is inspired by one of the salads I devoured in Ho Chi Minh City, Vietnam during my Asian adventure last month. My mom and I ate at the restaurant that served this salad three times in one week because their food was so delicious! If you’re ever in Ho Chi Minh City, go to Au Parc because their salads are gigantic, tasty, and super filling! They also have succulent juices and smoothies. Needless to say, it was my favorite lunch spot during the trip!
This was the perfect salad to enjoy on a snow day (I didn’t have school due to lots and lots of snow)! Really, it’s perfect for any day because it doesn’t take long to make, it’s healthy, but it’s also filling! Enjoy!
The Beirut Salad
inspired by “the Beirut” Salad at Au Parc in Ho Chi Minh City, Vietnam
- 2 small sweet potatoes, peeled and cubed into 1 inch sections
- 2-3 handfuls of mixed greens
- 1/8 cup of sunflower seeds
- 1/8 cup cranberries
- 1/4 cup lentils, cooked
- your favorite salad dressing*
Cook the lentils. Meanwhile, peel the sweet potatoes and slice them into 1 inch cubes. Put them on a baking sheet and bake them in the oven at 350 degrees F for 15 minutes, or until they are soft and golden-brown in color. Throw some mixed greens into a whopping bowl and top them with the sweet potato cubes, cranberries, sunflower seeds, the cooked lentils, and your favorite dressing! Toss the salad, then dig in!