Spinach and Lentil Salad with Toasted Walnuts

Ingredients

Method

• Toasted walnuts give this spinach salad some extra crunch! Top this dish with a homemade red wine vinaigrette for a tasty, tangy kick.
• START TO FINISH: 30 minutes MAKES: 4 servings
• 1 cup water
• 1/2 cup brown or French lentils, rinsed and drained
• 1/2 cup chopped red bell pepper
• 1/3 cup chopped green onions
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped walnuts, toasted
• 6 cups torn spinach or mixed salad greens
• 12 ounces cooked chicken breast, sliced
• 1/4 cup red wine vinaigrette
• 1. In a small saucepan combine the water and lentils. Bring to a boil; reduce heat. Cover and simmer for 20 to 25 minutes or until lentils are tender and most of the liquid is absorbed. Drain lentils and place in a medium bowl. Stir in bell pepper, green onions, parsley, and walnuts.
• 2. Divide spinach among 4 serving plates. Top with lentil mixture and chicken. Drizzle with red wine vinaigrette.
• Nutrition Facts per serving: 341 cal., 14 g total fat (2 g sat. fat), 72 mg chol., 166 mg sodium, 19 g carbo., 10 g fiber, 36 g pro.

Notes

• SOURCE: Adapted from Sonoma Diet