Description
For the Salad
1 cup cooked lentils (green or brown)
1/2 cup crumbled feta cheese
1/3 cup dried cranberries
1/4 cup toasted walnuts, chopped
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
2 cups baby spinach or arugula
For the Balsamic Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
Salt and black pepper, to taste
Directions
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and black pepper. Set aside.
In a large mixing bowl, combine cooked lentils, feta cheese, dried cranberries, toasted walnuts, red onion, and parsley.
Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
Add baby spinach or arugula and toss again just before serving.
Serve immediately or refrigerate for 20 minutes to allow flavors to meld.
Prep Time: 10 minutes, Cooking Time: 15 minutes, Total Time: 25 minutes, Kcal: 320 per serving, Servings: 4
