Dinner Bowl #77

 

July has been so salad-heavy, so here are three more: Summer cherry lentil salad (recipe from The Pretty Bee), crunchy broccoli salad (recipe from From My Bowl), and an improvisational pesto potato salad made from leftover broccoli sprout pesto, potatoes, scallions, and vegan mayo.

I love cherries and lentils, so why not have them together? Although I'm not 100% sure this combination works, I will say that the cherry dressing is amazing and I would have it on all sorts of salads. As vinaigrette-style dressings go, it's probably my favorite.

I blanched the broccoli for this salad as always, and it was delicious! I do love a good broccoli salad, and this one has a fun pop of color with the carrots, as well as good crunchy bits from sunflower seeds and sweetness from dried cranberries. It seemed to go well with the cherry salad.

The best thing on this plate, though, is probably the potato salad. But then again, we aren't surprised by that. They're potatoes, after all.