Spinach, lentil, beetroot & walnut salad
Colourful, Fibre-filled, Salad Recipe
4
Serves
15 mins
Prep Time
Cook Time
Recipe author
Regina Wypych
A colourful and delicious salad that will complement your choice of beef or lamb perfectly. This recipe provides over a quarter of an adults’ recommended daily fibre intake.
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Ingredients
Salad
1 red onion
halved and finely sliced
2 Tbsp red wine vinegar
1/4 cup walnuts
toasted
4 cups baby spinach
5 small baby beetroot
cut into wedges
1 red capsicum
finely sliced
1/4 cup mung bean sprouts
400g lentils
drained
Dressing
5 Tbsp olive oil
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp wholegrain mustard
Method
To Make Dressing
To Pickle Onion
To Assemble
1
Combine all the dressing ingredients in jar and shake.
2
Place in the fridge until ready to use.
Nutrition Information per Serving (360g)
This nutrition analysis is based on 4 serves.
Energy
2000kJ (478 kcal)
Protein
13.7g
Total Fat
35.0g
Saturated Fat
4.8g
Carbs
23.4g
Dietary Fibre
9.3g
Sodium
124mg
Iron
4.4mg
Zinc
2.2mg
Vitamin B12
0µg
