Lentil Salad

Feeling a little icky? Too much bacon last weekend? Or too much beef and beer stew?

Time for a filling, nutrient-rich salad!

Prep:

Salad:
- 2 celery ribs: cleaned, fibers removed from ends and sliced into thin pieces
- 2 scallions: finely sliced
- 1 tin of corn
- 2 beets: roasted in the oven for 1 hour at 425 degrees, diced
- 2 cups boiled lentils (cook in veggie stock for tastier lentils, OR cook in water with 1 onion, 1 rib of   celery and 1 carrot)
- 2 cups broccoli: cleaned, cut into small florets

Dressing:
- 1 garlic clove, minced
- 4 tbsp olive oil
- Juice of half a lemon
- Pinch salt
- Dash pepper
*Taste, and then adjust according to your personal taste.

Combine everything together and voila - a colorful, delicious salad! Also, you can add a boiled egg for protein.