Plum-Spinach Salad with Curried Lentils
Fragrant Indian spices pair perfectly with sweet plums and a citrus vinaigrette for a light but filling spinach salad. Get the recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Cooking tools:
- Blender
- Food processor
- Nonstick skillet
- Saucepan
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Spatula
- Wooden spoon
- Stove
- Oven
- Plate
Ingredients
- ⅔ cup dry yellow lentils (4 oz.), rinsed and sorted
- 2 teaspoons curry powder
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 8 fresh plums, halved and pitted
- ⅓ cup orange juice
- 3 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 6-oz. package fresh baby spinach
- ½ cup sliced scallions
- ¼ cup chopped fresh Italian parsley
- 2 tablespoons chopped toasted walnuts
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