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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.