Yes it is not the season for cold and raw foods. But for those of us who miss the crunch of a good salad there are a few options.

How about something that is not totally raw? Maybe just the ticket for that warm day in winter!

Here we go ~ This makes a generous serving for 4.

1 cup raw rice – use any rice that has a bite.  I used a brown and red Thai mix. Cook the rice al dente.

1 cup steamed lentils (I used a ready pack from Trader Joe’s;  lentils are easy to cook stove stop – 3/4 cup raw should cook to slightly over a cup – cook them al dente as well).  Cool the rice and lentils to room temp – this will keep the greens crunchy and well, green 🙂

For the crunch ~ 1/2 sweet onion diced fine, 1 cup arugula chopped coarsely, 1 cup diced cucumber if it looks fresh on the shelf, 1 cup cilantro leaves and tender stems, chopped fine, 1 inch piece of ginger grated and 1 pod garlic grated as well (optional)

For that warm-summer-day flavor ~ A spoon of black mustard seeds (optional), 1 tablespoon of cumin-coriander-turmeric blend (Yeah it’s not the same without these spices, BUT you could get creative — do use the ginger to help digest the lentils; fresh herbs work their magic – cilantro, basil…..)

Super-easy how-to ~ In a saute pan, melt a little coconut oil (or any oil you prefer), drop in the spices and let sizzle;  add the diced onions and grated ginger and garlic; give it all good stir for a few minutes;  Shut off heat.

In a large bowl, mix all components of the salad gently – greens, rice, lentils, spice mixture, salt, fresh ground pepper and some lemon juice to taste!  ( I added some homemade salsa for an extra summery tang!)

I could see adding some fresh pomegranate (or cranberries or raisins) and some feta….or crumbled goat cheese!

Savor this summery meal!