Lentil Salad With Beets and Spinach
About the Recipe This lunch is quick to prepare thanks to smart, flavorful store-bought products and the premade roasted beets.
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.byronnutrition.com.
Cooking tools:
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 1/2 cup precooked lentils
- 1 Roasted Golden Beet, cut into 1/2-inch wedges
- 1 1/2 cups baby spinach
- 1 1/2 tablespoons chopped toasted walnuts
- 1 tablespoon crumbled Cotija cheese
- Dressing-
- 1 1/2 teaspoons sherry vinegar
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon black pepper
- 2 teaspoons olive oil
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