Lentil Salad with Capers and Balsamic-Dijon Dressing
Lentil Salad with spinach & tomatoes tossed in an easy balsamic-dijon dressing! Fresh, healthy, nutrient-packed, & great for take-along lunches!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
- 1 cup green/brown lentils (uncooked)
- 3 roma tomatoes
- 2-3 oz. spinach
- 1/4 cup chives (or shallot or green onion)
- 2 Tbsp. capers
For the dressing
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. olive oil (omit for oil-free)
- 1 tsp. dijon mustard
- 1 clove garlic (minced)
Cook lentils according to package directions, leaving firm, not mushy.
While lentils are cooking, make the dressing: in a small bowl combine all ingredients and whisk.
Roughly chop the spinach and chives, and dice tomatoes. Place in a large bowl.
When lentils are done cooking, drain, and immediately add to large bowl with spinach and tomatoes. The heat from the lentils will slightly wilt the spinach.
Add the dressing and capers and stir to combine.
Calories: 179kcal | Carbohydrates: 26g | Protein: 10g | Fat: 3g | Potassium: 518mg | Fiber: 12g | Sugar: 2g | Vitamin A: 1475IU | Vitamin C: 11.6mg | Calcium: 39mg | Iron: 3.4mg