Lentil Caprese Salad – Lentils.org

Ingredients

• 2 cups (500 mL) chopped baby kale or spinach
• 1½ cups (375 mL) halved cherry tomatoes
• 1 cup (250 mL) bocconcini cheese, sliced (200g container, drained/rinsed)
• 1 cup (250 mL) cooked lentils
• 2 Tbsp (30 mL) finely sliced basil
• 1 (whole) green onion, sliced thinly
• 3 Tbsp (45 mL) balsamic vinegar
• 3 Tbsp (45 mL) olive oil
• 1 tsp (5 mL) whole grain mustard
• ¼ tsp coarse black pepper
• to taste sea salt