Spinach, Beet, and Lentil Salad

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Spinach, Beet, and Lentil SaladRecipe

Photo: Iain Bagwell; Styling: Claire Spollen

Raw beets add crunch and color to this salad. Lentils and spinach are a great source of protein and fiber. Toss in chopped walnuts and shaved carrots for added texture and a crisp bite every time.

 

Serves 1

Ingredients

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2 teaspoons tahini (sesame paste)
1 teaspoon fresh lemon juice
1/2 teaspoon maple syrup
1 1/2 cups baby spinach
1/2 cup cooked lentils
2 tablespoons thinly sliced red beet
2 tablespoons shaved carrot
2 tablespoons chopped walnuts
2 tablespoons crumbled goat or feta cheese

Preparation

Active: 5 Minutes
Total: 5 Minutes

1. Combine tahini, juice, and syrup in a small bowl. Arrange spinach on a plate or in a container; top with lentils and remaining ingredients. Drizzle tahini mixture over top.

Created date

July 2016

Nutritional Information

Calories 358
Fat 19.3 g
Satfat 4.5 g
Monofat 4.3 g
Polyfat 9.5 g
Protein 17 g
Carbohydrate 34 g
Fiber 12 g
Cholesterol 17 mg
Iron 6 mg
Sodium 297 mg
Calcium 177 mg
Sugars 7 g
Est. Added Sugars 2 g