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Yield
Serves 1 (serving size: about 2 cups)
This lunch is quick to prepare thanks to smart, flavorful store-bought products and the premade roasted beets.
Ingredients
- 1 1/2 teaspoons sherry vinegar
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon black pepper
- 2 teaspoons olive oil
- 1/2 cup precooked lentils (such as Melissas)
- 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
Nutritional Information
- Calories 388
- Fat 21g
- Satfat 4g
- Unsatfat 16g
- Protein 16g
- Carbohydrate 36g
- Fiber 14g
- Sugars 10g
- Added sugars 0g
- Sodium 674mg
- Calcium 19% DV
- Potassium 12% DV
How to Make It
Combine the vinegar, mustard, and pepper in a small bowl. Whisk in the oil until emulsified. Stir together the lentils, beets, and spinach in a bowl. Toss with the dressing. Top with the walnuts and cheese.
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