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

[quicklook-recipe prep_time=”10 min” cook_time=”20 min” serves=”4″ details=”” ]

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-list title=”Ingredients” serving_size=””]

[ingredients-left]

• 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

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[ingredients-right]

• 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

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[step-list-wrapper title=”How to make it ” time=”30 minutes”]

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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.

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[step-item number=”2″ image_url=”” title=”” ]

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.

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[nutrition-info calories=”275″ calories_fat=”” fat=”11 g” sat_fat=”1 g” choles=”0 mg” sodium=”248 mg” carbs=”33 g” sugars=”” protein=”12 g” fiber=”8 g”]  [/nutrition-info]

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