Switch up your salad routine and add this hearty salad to your list of 'make ahead' lunch ideas.
This salad includes a sweet and tangy homemade dressing with very simple ingredients. Then, gets tossed with lentils, crisp colorful vegetables, toasted almonds, and golden raisins - over a bed of heart-healthy spinach. To make life a little easier, we suggest cooking the lentils and tossing them with the veggies and dressing in advance. Save it in the fridge and serve it over spinach right before enjoying.
Make this protein filled, plant-based salad using the full recipe down below!
Eat Well.
SERVES 2 SERVINGS |
PREP TIME 10 MINS |
COOK TIME 25 MINS |
Sunflower Oil | 1 1/2 tbsp |
Apple Cider Vinegar | 1 tbsp |
Maple Syrup | 1/8 tsp |
Dijon Mustard | 1/4 tsp |
Garlic | 1/4 each |
Kosher Salt | 1/8 tsp |
Cooked Lentils | 5 oz |
Red Onion - 1/4" dice | 2 tbsp |
Cucumber - 1/2" dice | 1/2 cup |
Red Bell Pepper - 1/2" dice | 1/4 cup |
Celery - 1/2" dice | 1/2 cup |
Parsley - chopped | 1 1/4 tbsp |
Golden Raisins | 1 1/4 tbsp |
Slivered Almonds - lightly toasted | 1 1/4 tbsp |
Baby Spinach | 2 oz |