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Spinach and Lentil Salad with Toasted Walnuts

Spinach and Lentil Salad with Toasted Walnuts

Spinach and Lentil Salad with Toasted Walnuts

SERVES 4

Spinach and Lentil Salad with Toasted Walnuts Ingredients:

  • 1 cup water
  • 1/2 cup dry brown or French Lentils, rinsed and drained
  • 1/2 cup chopped red sweet pepper
  • 1/3 cup chopped green onion
  • 1/4 snipped fresh flat-leaf parsley
  • 2 tbsp. chopped toasted walnuts
  • 6 cups torn mixed salad greens
  • 12 oz. cooked sliced chicken breast
  • 1 recipe Red Wine Vinaigrette

Cooking Instructions:

  •  In a small saucepan combine water and lentils. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until lentils are tender and most of the liquid is absorbed.
  • Drain lentils and place in a medium bowl.
  • Stir in sweet pepper, green onion parsley, and walnuts.
  • Place salad greens on a serving platter.
  • Top with lentil mixture and chicken. Drizzle with Red Wine Vinaigrette.

COOK’S TIP
Red Wine Vinaigrette : In a small bowl combine 2 tbsp. red wine vinegar and 1 tbsp. finely chopped shallots.  Let stand for 5 minutes.  Whisk in 1 1/2 Dijon-style mustard.  Add 2 tbsp. olive oil in think steady stream, whisking constantly until combined.  Stir in 1/8 tsp. salt and 1/8 tsp. black pepper.  Makes about 1/3 cup.


 

About Hanna Joy Curtis

I’m not a chef, I’m just a salad lover, a Filipino food lover. I started eating salads during my college years because I wanted something healthy and something easy to prepare. Here you can find my collection of the Best and Healthy Salad Recipes.

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