Description
A delicious and wholesome salad packed with nutrients and vibrant flavors, perfect for a light lunch or side dish.
Ingredients
Scale
- 1 cup dry lentils
- 6 cups chopped spinach
- 1 medium red bell pepper, chopped
- 1 medium cucumber, chopped
- 2 medium carrots, peeled and diced
- 1/2 cup chopped red onion
- 1/2 cup feta cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1 tablespoon agave syrup or honey
- 1/4 cup lemon juice
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1/2 teaspoon salt
Instructions
- Cook the lentils according to the package directions until tender but not mushy, usually around 15-20 minutes.
- Prep the vegetables by chopping the spinach, bell peppers, cucumbers, and carrots. Dice the red onion and crumble the feta cheese.
- Combine the spinach, bell pepper, cucumber, carrots, red onion, and feta cheese in a large salad bowl.
- Add the cooked lentils to the salad mix once they cool slightly.
- Mix the Dijon mustard, minced garlic, agave syrup or honey, lemon juice, balsamic vinegar, olive oil, and salt in a small jar or bowl until emulsified.
- Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.
Notes
For enhanced flavor, let the salad chill in the refrigerator for 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg