Walnut Lentil Salad

1 1/2 Cups cooked brown lentils, cooled and drained
1/4 Cup sliced green onions, green part only
1 Cup packed thinly sliced baby spinach
1/2 C Halved cherry tomatoes
8 Kalamata olives, pitted and roughly chopped
1/4 C chopped walnuts
1 Tbsp EVOO
1 Tbsp Balsamic vinegar
1 tsp Dijon mustard
1 tsp chopped fresh rosemary
1 clove garlic crushed
1/2 tsp sea salt
1/4 tsp freshly ground black pepper

Original recipe called for 2 TBSP EVOO, trying to cut calories and fat a reduced it to 1, your choice.

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.