Spinach Lentil Salad

2 May

This blog is not all about spinach, despite the name, and yet oddly enough my first post is a recipe that includes (drumroll please)… spinach.  Surprise!  Totally unintentional but I happened to have some on hand and it’s such a versatile (and healthy!) ingredient.

I don’t usually use canned lentils but I had some leftover from a lentil cookie recipe that I recently whipped up (more on that another day).  I’d imagine the recipe would work just as well with dried lentils cooked in boiling water.

Spinach Lentil Salad

Spinach Lentil Salad


Spinach Lentil Salad

1/3 cup light vinaigrette (recipe below)
1 can (19 oz) lentils, drained and rinsed well
1 green onion, minced  (approx 1/4 cup)
1 large carrot, peeled and grated
2-3 tbsp raisins
2 large handfuls of baby spinach, coarsely chopped

  1. Combine lentils, green onion, carrot, raisins, and spinach in a medium bowl.
  2. Toss with light vinaigrette and let sit in the fridge for a couple of hours before serving to allow flavours to meld.

Makes 4 servings.  Per serving: 180 kcal, 4.2 g fat, 9 g fibre, 85 mg sodium

_______________________________________________________________________________________

Light Vinaigrette (from “Power Eating”)

1/2 cup no-salt added chicken or vegetable stock (or 1/2 cup water + a few dashes each of onion powder and garlic powder)
3 tbsp canola oil
3 tbsp white wine vinegar
1 tbsp Dijon mustard
1/4 tsp freshly ground pepper
1/8 tsp salt

  1. In a jar, combine all ingredients.  Secure lid and shake to mix well.
  2. Store in fridge for up to 1 week.

Makes approx 3/4 cup.  Per 1 tbsp serving: 36 kcal, 4 g fat, 55 mg sodium

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