Traditional recipes

Lentil Salad With Beets and Spinach

Lentil Salad With Beets and Spinach

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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.


  • 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.

Watch the video: Kale and Lentil Salad with Tahini Dressing - Oil Free (July 2022).


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