Lentil Salad With Beets and Spinach

Name: Lentil Salad With Beets and Spinach
Total time: 10 min
Yield: Serves 1 (serving size: about 2 cups)
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

Caitlin Bensel

Active Time

10 Mins

Total Time

10 Mins

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

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.

31-Day Healthy Meal Plan

Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less)

Our Favorite Healthy Air Fryer Recipes

Lentil Salad With Beets and Spinach

Ingredients

How to Make It

You May Like

Read More

Account

Manage Your Subscription

Lentil Salad With Beets and Spinach

Ingredients

Nutritional Information

How to Make It

You May Like

Read More

Sign up for the Cooking Light Daily Newsletter