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),
Sonoma Diet
presents Dr. Guttersen's Tip of the Day
Lots of Lentils
You can never have too many lentils in your cupboard. They work wonders on almost any salad, whether you're tossing them with whole grain pasta or greens, or mixing them with canned tuna, a little olive oil, and spices. Try different varieties of lentils, which all have their own textures, colors, and flavors.
