Spinach, Lentil and Asparagus Salad | RICARDO

Name: Spinach, Lentil and Asparagus Salad | RICARDO
Total time: 30 min
Ingredients: 6 oz (170 g) pancetta slices, about 1/4-inch (1/2-cm) thick, diced; 8 oz (227 g) white button or mixed mushrooms, cut into wedges; 1/4 cup (60 ml) olive oil; 3 tablespoons (45 ml) white balsamic vinegar; 2 teaspoons (10 ml) honey; 2 teaspoons (10 ml) Dijon mustard; 1 can 19 oz (540 ml) green lentils, rinsed and drained; 1/2 bunch thin asparagus, cooked al dente, cut into two or three pieces, and cooled (see note); 4 cups (1 litre) baby spinach; Salt and pepper

www.ricardocuisine.com

Ricardo's recipe : Spinach, Lentil and Asparagus Salad

Keywords

salad recipes
lentil
spinach
weekday recipes
quick recipes
30-minute recipes
30-minute

View full recipe on www.ricardocuisine.com

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Ingredients

6 oz (170 g) pancetta slices, about 1/4-inch (1/2-cm) thick, diced
8 oz (227 g) white button or mixed mushrooms, cut into wedges
1/4 cup (60 ml) olive oil
3 tablespoons (45 ml) white balsamic vinegar
2 teaspoons (10 ml) honey
2 teaspoons (10 ml) Dijon mustard
1 can 19 oz (540 ml) green lentils, rinsed and drained
1/2 bunch thin asparagus, cooked al dente, cut into two or three pieces, and cooled (see note)
4 cups (1 litre) baby spinach
Salt and pepper