Orange Spinach Salad and Rosemary Parmesan Lentils

For dinner last night, I really wanted to make spinach and orange salad. I searched food network for a orange balsamic dressing and found an easy one. Then all I added to the salad was navel orange slices (that's what i happened to have in the house) and toasted almonds. I also had a can of lentils that i really wanted to eat because they're such a great source of iron and I have trouble meeting my DRI of iron. I searched up another recipe for bean salad and found a delicious Rosemary and Pecorino Romano (an Italian cheese like parmesan) bean salad from, my favorite, Giada De Laurentiis! Hers called for edamame (soy beans) and cannellini beans. So i just used the same recipe for her dressing, but used parmesan instead of pecorino, and poured them over canned lentils. The bean salad had a fresh lite flavor but probably a little bland for the unsophisticated palet (no pretention here). Next time I make it, I'm thinking of cooking the lentils in some chicken or beef broth for more flavor. 

Orange Vinaigrette:

• 1/4 cup orange juice
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon-style mustard
• 2 tsp honey
• 1/8 tsp cracked black pepper

Bean Salad (my version):

• 4 tbsp extra-virgin olive oil
• 2 cloves garlic
• 2 tsp finely chopped fresh rosemary
• 2 cups lentils
• 5 oz parmesan cheese (shredded)
• 1/4 cup chopped fresh parsley
• 1/4 tsp salt
• 1/4 tsp cracker black pepper

In a small, nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat and stir in the rosemary. Set aside. Combine the lentils, cheese, parsley, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated.

Here's Giada's recipe