Traditional recipes

Lentil Salad With Beets and Spinach

Lentil Salad With Beets and Spinach


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Yield

Serves 1 (serving size: about 2 cups)

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

Nutritional Information

  • Calories 388
  • Fat 21g
  • Satfat 4g
  • Unsatfat 16g
  • Protein 16g
  • Carbohydrate 36g
  • Fiber 14g
  • Sugars 10g
  • Added sugars 0g
  • Sodium 674mg
  • Calcium 19% DV
  • Potassium 12% DV

How to Make It

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.


Watch the video: Kale and Lentil Salad with Tahini Dressing - Oil Free (June 2022).


Comments:

  1. JoJojind

    I'm sorry, but I think you are wrong. I'm sure.

  2. Mervyn

    This excellent thought has to be purposely

  3. Bazshura

    And out of shame or shame!



Write a message