Simple Spinach Lentil Salad

Never thought of combining spinach and lentils until this recipe. While I liked it, the kids would not try it and my husband said he'd give it half a star. We modified it the following day by replacing the corn and mushrooms with grilled vegetables (onion, red pepper, squash) we had left over. It was excellent! However, the kids still didn't try it.

This amazing tasting spinach came from a local farm we found through the Nebraska Food Cooperative. After ordering our food online, it is delivered to a location fairly close to us. We've been happy consumers for two years. The food is so tasty. Plus, you get to know about the farming practices of individual producers. Local Harvest is a great website to locate farms around the country.

Modified Recipe Ingredients:

2 cups spinach, chopped

1/2 cup vegetables, cooked and chopped

1/2 cup lentils, cooked

1 tablespoon balsamic vinegar

2 tablespoons olive oil

salt

pepper

Directions:

Cook lentils for 20 minutes then rinse with cold water. While lentils cook, saute vegetables or grill them then sit to cool. For vinaigrette, mix olive oil and balsamic vinegar with a pinch of salt and pepper in a small bowl. Whisk together. Combine spinach, lentils, and vegetables. Pour vinaigrette over the salad and toss.

Ratings:

2/5 like it

Food Allergy/Intolerance Notes:

When buying locally, let your farmer know about the allergy or intolerance issues. They can tell you if their products are safe for your situation.