Walnut Lentil Salad
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
1 1/2 Cups cooked brown lentils, cooled and drained1/4 Cup sliced green onions, green part only1 Cup packed thinly sliced baby spinach 1/2 C Halved cherry tomatoes8 Kalamata olives, pitted and roughly chopped1/4 C chopped walnuts1 Tbsp EVOO1 Tbsp Balsamic vinegar1 tsp Dijon mustard1 tsp chopped fresh rosemary1 clove garlic crushed1/2 tsp sea salt1/4 tsp freshly ground black pepper
In large mixing bowl, combine the lentils, green onions, spinach, tomatoes, olives and walnuts. Mix well with a wooden spoon and set aside.
In a small mixing bowl, combine the oil, vinegar, mustard, rosemary, garlic, salt, and pepper and whisk together. Pour over the lentil salad and mix well.
Allow the salad to set at room temperature for at least 20 minutes, stirring a few times before serving. Alternatively, refrigerate in an airtight container for at least an hour before serving.
Refrigerate for up to three days for picnics and lunch leftovers.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user LITTLK.
In a small mixing bowl, combine the oil, vinegar, mustard, rosemary, garlic, salt, and pepper and whisk together. Pour over the lentil salad and mix well.
Allow the salad to set at room temperature for at least 20 minutes, stirring a few times before serving. Alternatively, refrigerate in an airtight container for at least an hour before serving.
Refrigerate for up to three days for picnics and lunch leftovers.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user LITTLK.
Nutritional Info Amount Per Serving
- Calories: 405.3
- Total Fat: 21.2 g
- Cholesterol: 0.0 mg
- Sodium: 920.6 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 14.2 g
- Protein: 17.0 g
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