01
Apr
2013

Summer Lentil Walnut Salad (High Fibre)

Rate this item
(0 votes)
Serves 4
 
Ingredients
  • 400 grams of cooked or tinned brown lentils
  • 2 tablespoons of walnuts chopped
  • 125 grams of reduced fat cheddar cheese (optional)
  • 2 cups of baby spinach
  • 1 punnet of cherry or grape tomatoes cut in half
  • 2 tablespoons of red onion finely diced
 
Dressing
  • 4 tablespoons of extra virgin olive oil
  • 2 teaspoons of lemon juice
  • pinch of salt and pepper
  • 1 Teaspoon of wholegrain mustard    
 
Method
  1. Combine all ingredients in a large bowl
  2. Add all ingredients of the dressing into a container with a secure lid, shake vigorously
  3. Pour over salad and mix through
  4. Let stand for 20 minutes
  5. Place in individual small soup bowls to serve