Spinach and Lentil Salad with Toasted Walnuts



  • 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.


  • SOURCE: Adapted from Sonoma Diet

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