Spinach-lentil salad
Prep Time
Cooking Mode
To taste, freshly ground black pepper
1 lime, juiced
45 mL (3 tbsp.) tbsp. olive oil
125 mL (½ cup) cup chopped fresh basil
125 mL (½ cup) cup frozen green peas, thawed
1 red onion, diced
1 can (540 mL) cup lentils, rinsed and drained
1 package (100 g) oz watercress
1 package (142 g) oz baby spinach
To taste parmesan petals
Cereal bread
To taste, freshly ground black pepper
1 lime, juiced
45 mL (3 tbsp.) tbsp. olive oil
125 mL (½ cup) cup chopped fresh basil
125 mL (½ cup) cup frozen green peas, thawed
1 red onion, diced
1 can (540 mL) cup lentils, rinsed and drained
1 package (100 g) oz watercress
1 package (142 g) oz baby spinach
To taste parmesan petals
Cereal bread
Directions
1In a bowl, mix spinach, watercress, lentils, onion and green peas.
2Stir in basil, olive oil and lime juice.
3Divide into four serving plates. Season to taste with salt and pepper and garnish with cheese petals.
4Serve with a slice of multigrain bread.
5: Vary the herbs! Try mint, coriander, sorrel or others. Vary the cheese! Try varieties such as sharp cheddar, feta or Monterey Jack.
Disclaimer
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Personal Note
Personal Note