Lentil & Caper Garden Salad
VegetarianPreparation Time: 5 min
Cooking Time: 45 min
Serves 4
INGREDIENTS
- 2 tbsp. Reese Non-Pareil Capers
- 1 cup dry brown lentils
- 3 Roma tomatoes
- ½ cup raw spinach
- ¼ cup green onion (or chives)
- Salt and pepper to taste
Dressing:
- 2 tbsp. balsamic vinegar
- 1 tbsp. DaVinci Extra Virgin Olive Oil
- 1 tsp. Dijon mustard
- 1 clove garlic, minced
DESCRIPTION
A simple dressing brings together the flavors of salted capers and nutty lentils. This protein-packed salad is great as a side dish or light lunch.
DIRECTIONS
1. Cook brown lentils per package directions, until firm. Drain and set aside.
2. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, and garlic.
3. On a cutting board, chop spinach and chives, and dice the tomatoes.
4. In a large bowl, add in drained lentils, spinach, chives, and tomatoes. Allow heat from the lentils to wilt spinach.
5. Drizzle the dressing from the small bowl over the lentils and stir.
6. Garnish with capers and serve.
2. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, and garlic.
3. On a cutting board, chop spinach and chives, and dice the tomatoes.
4. In a large bowl, add in drained lentils, spinach, chives, and tomatoes. Allow heat from the lentils to wilt spinach.
5. Drizzle the dressing from the small bowl over the lentils and stir.
6. Garnish with capers and serve.