Spinach and Lentil Salad with Toasted Walnuts

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Makes: 4  servings Prep 30 mins Start to Finish 30 mins


  • 1/2 cup  brown or French lentils, rinsed and drained
  • 1/2 cup  chopped red bell pepper
  • 1/3 cup  chopped scallion
  • 1/4 cup  chopped fresh flat-leaf parsley
  • 1/4 cup  toasted walnuts, chopped
  • 6 cups  torn spinach leaves, tough stems removed
  • 12 ounces  cooked, boneless skinless chicken breast, sliced
  • 1/4 cup  Sonoma Red Wine Vinaigrette (see Recipe Center)


1. Bring lentils and 1 cup water to a boil in a small saucepan. Reduce heat, cover and simmer until lentils are tender and most of the liquid is absorbed, 20 to 25 minutes. Drain lentils and place in a medium bowl. Stir in bell pepper, scallion, parsley, and walnuts.

2. Divide spinach among 4 serving plates. Top with lentil mixture and chicken. Drizzle with vinaigrette. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)341,
  • Fat, total(g)14,
  • chol.(mg)72,
  • sat. fat(g)2,
  • carb.(g)19,
  • fiber(g)10,
  • pro.(g)36,
  • sodium(mg)166,
  • Percent Daily Values are based on a 2,000 calorie diet
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