Spinach and Lentil Salad with Toasted Walnuts

Spinach and Lentil Salad with Toasted Walnuts

Spinach and Lentil Salad with Toasted Walnuts, 

SERVES 4

• 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

•  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.