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  4. Spinach And Lentil Salad With Balsamic Vinaigrette Dressing
Spinach and Lentil Salad with Balsamic Vinaigrette Dressing

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Ingredients

  • 1 cup of green lentils, cooked and cooled
  • 6 cups of fresh spinach leaves
  • 1/2 cup of cherry tomatoes, halved
  • 1/4 cup of red onion, thinly sliced
  • 1/4 cup of feta cheese, crumbled
  • 1/4 cup of balsamic vinegar
  • 1/3 cup of extra virgin olive oil
  • 1 tablespoon of Dijon mustard
  • 1 teaspoon of honey
  • Salt and pepper to taste

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Spinach and Lentil Salad with Balsamic Vinaigrette Dressing

Created by: Howcan Team

Ingredients

  • 1 cup of green lentils, cooked and cooled
  • 6 cups of fresh spinach leaves
  • 1/2 cup of cherry tomatoes, halved
  • 1/4 cup of red onion, thinly sliced
  • 1/4 cup of feta cheese, crumbled
  • 1/4 cup of balsamic vinegar
  • 1/3 cup of extra virgin olive oil
  • 1 tablespoon of Dijon mustard
  • 1 teaspoon of honey
  • Salt and pepper to taste

Instructions

  • In a large salad bowl, combine 6 cups of fresh spinach leaves, 1 cup of cooked and cooled green lentils, 1/2 cup of halved cherry tomatoes, 1/4 cup of thinly sliced red onion, and 1/4 cup of crumbled feta cheese.
  • In a small bowl, whisk together 1/4 cup of balsamic vinegar, 1/3 cup of extra virgin olive oil, 1 tablespoon of Dijon mustard, 1 teaspoon of honey, and salt and pepper to taste to make the balsamic vinaigrette dressing.
  • Drizzle the balsamic vinaigrette dressing over the salad and toss gently to coat all the ingredients.
  • Serve immediately and enjoy!
Salad
Mediterranean

The Spinach and Lentil Salad with balsamic vinaigrette dressing has a rich history dating back to ancient times. Lentils have been a staple in Middle Eastern and Mediterranean cuisine for centuries, while spinach has been enjoyed in various forms across Europe and Asia. The combination of these two nutritious ingredients in a salad has become a popular choice for health-conscious individuals. In recent years, renowned chefs and restaurants have elevated this classic dish by incorporating balsamic vinaigrette dressing, adding a tangy and sweet flavor profile that complements the earthy taste of lentils and the freshness of spinach. This salad has become a favorite in farm-to-table eateries and health-focused cafes, particularly in regions known for their vibrant culinary scenes such as California, Tuscany, and Provence. The key to a perfect Spinach and Lentil Salad lies in the quality of the ingredients. Fresh, tender spinach leaves and well-cooked, seasoned lentils are essential. The balsamic vinaigrette should be carefully balanced to enhance the overall taste without overpowering the natural flavors of the salad. For a unique twist, some chefs incorporate roasted vegetables, feta cheese, or toasted nuts to add depth and texture to the dish. This versatile salad can also be customized with grilled chicken or salmon for a protein-packed meal. Today, the best versions of this salad can be found in establishments that prioritize locally sourced, organic produce and artisanal balsamic vinegar. Whether enjoyed as a light lunch or a side dish, the Spinach and Lentil Salad with balsamic vinaigrette dressing continues to be a beloved choice for those seeking a healthy and flavorful dining experience.

30 min

|

4

|

320 calories

Instructions

  • In a large salad bowl, combine 6 cups of fresh spinach leaves, 1 cup of cooked and cooled green lentils, 1/2 cup of halved cherry tomatoes, 1/4 cup of thinly sliced red onion, and 1/4 cup of crumbled feta cheese.
  • In a small bowl, whisk together 1/4 cup of balsamic vinegar, 1/3 cup of extra virgin olive oil, 1 tablespoon of Dijon mustard, 1 teaspoon of honey, and salt and pepper to taste to make the balsamic vinaigrette dressing.
  • Drizzle the balsamic vinaigrette dressing over the salad and toss gently to coat all the ingredients.
  • Serve immediately and enjoy!
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