Lentil Salad With Beets and Spinach
This recipe from Cooking Light is so good, so I couldn’t help but share. I used Feta cheese instead of Cojito cheese because I had on hand. Enjoy!
This lunch is quick to prepare thanks to smart, flavorful store-bought products and the premade roasted beets. Ingredients 1 1/2 teaspoons sherry vinegar 1/2 teaspoon Dijon mustard 1/8 teaspoon black pepper 2 teaspoons olive oil 1/2 cup precooked lentils (such as Melissas) 1 Roasted Golden Beet, cut into 1/2-inch wedges 1 1/2 cups baby spinach 1 1/2 tablespoons chopped toasted walnuts 1 tablespoon crumbled Cotija 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.