Spinach, lentil, beetroot & walnut salad
Colourful, Fibre-filled, Salad Recipe
Serves
4
Prep Time
15 mins
Cook Time
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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ShareIngredients
1 red onion
halved and finely sliced2 Tbsp red wine vinegar
1/4 cup walnuts
toasted4 cups baby spinach
5 small baby beetroot
cut into wedges1 red capsicum
finely sliced1/4 cup mung bean sprouts
400g lentils
drained
5 Tbsp olive oil
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp wholegrain mustard
Method
Combine all the dressing ingredients in jar and shake.
Place in the fridge until ready to use.
Pour red wine vinegar over sliced red onion.
Massage onion a little and leave to sit for 10 minutes, then drain off the vinegar before adding to salad.
Assemble all ingredients on a shallow platter or bowl, sprinkle walnuts over the top and drizzle dressing over.
Nutrition Information per Serving (360g)
This nutrition analysis is based on 4 serves.
