This recipe was originally posted on CookingLight.com. I wanted to share this recipe because it is healthy, easy to make, and delicious. So, enjoy!
Lentil Salad with Beets and Spinach
This lunch is quick to prepare thanks to smart, flavorful store-bought products and the premade roasted beets.
- 1 1/2 tsp Sherry Vinegar
- 1/2 tsp Dijon Mustard
- 1/8 tsp Black Pepper
- 1/2 cup Precooked Lentils
- 1 Roasted Golden Beet (Cut in wedges)
- 1 1/2 cups Baby Spinach
- 1 1/2 Tbsp Chopped roasted walnuts
- 1 Tbsp Cojito Cheese
- Combine the vinegar, mustard, and pepper in a small bowl. Whisk in the oil until emulsified. Stir together the lentils, beets, and spinach in a bowl. Toss with the dressing. Top with the walnuts and cheese.
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