Lentil, Roasted Red Pepper, and Spinach Salad with Walnuts, Olives, and Sherry Vinaigrette

Inexpensive, nutritious, and quick-cooking, tender, earthy lentils and roasted red peppers make a great side-dish salad with a light meal. High in protein, lentils are also a good source of fiber.

Ingredients

• 1 cup dried lentils, rinsed and picked over
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 clove garlic, crushed or grated
• 1/2 teaspoon Dijon-style mustard
• 1/8 teaspoon freshly ground black pepper
• 2 cups packed baby spinach (about 3 ounces), rinsed and dried

• 1/2 cup chopped jarred roasted red peppers, rinsed, drained, and patted dry
• 1/2 cup chopped celery
• 1/4 cup chopped red onion
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons pitted and chopped green olives
• 2 tablespoons chopped walnuts

How to make it   30 minutes

• 1

  Cook the lentils in plenty of boiling water in a medium saucepan until tender, 15 to 20 minutes. Drain and rinse. Set aside to cool.
• 2

  Whisk the oil, vinegar, garlic, mustard, and black pepper in a large bowl until blended. Add the lentils, spinach, red peppers, celery, onion, parsley, and olives and toss until coated. Sprinkle with the walnuts.

Nutritional Information(per serving)

• Calories: 275
• Fat: 11 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg

• Sodium: 248 mg
• Carbs: 33 g
• Protein: 12 g
• Fiber: 8 g