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ShareSpinach and Lentil Salad with Toasted Walnuts
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(46)
Makes: 4
servings
Prep:
30 mins
Start to Finish: 30 mins
Start to Finish: 30 mins
Ingredients
- 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)
Directions
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
- Calories(kcal)341,
- Protein(gm)36,
- Carbohydrate(gm)19,
- Fat, total(gm)14,
- Cholesterol(mg)72,
- Saturated fat(gm)2,
- Dietary Fiber, total(gm)10,
- Sodium(mg)166,
- Percent Daily Values are based on a 2,000 calorie diet
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