Spinach Lentil Salad with roasted red peppers and feta
This Spinach Lentil Salad with Roasted Red Peppers and Feta is SO beyond easy requiring just a few simple ingredients and 10 minutes or less of prep. It’s healthy, satisfying, and so delicious.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 2 1x
- Category: Lunch
- Method: No bake
- Cuisine: Healthy
Ingredients
Salad:
- 4-5 handfuls spinach (about 1/2 of a 6 oz bag)
- 1 1/3 cup steamed lentils (I use the pre-steamed and seasoned lentils from Trader Joe’s in produce section)
- 1 1/2 roasted red peppers, diced (I use jarred for convenience)
- 1/2 cup crumbled feta cheese
- Toasted bread, for serving
Dressing:
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons dijon mustard
- Salt & Pepper
Instructions
- Whisk olive oil, red wine vinegar, dijon mustard, salt & pepper together in a bowl. Set aside.
- Toss spinach with vinaigrette (use as much or as little as you prefer, you will most likely have extra) and add to bowls. Top with lightly heated lentils (I like to just warm up a tad), chopped roasted red peppers, crumbed feta, and a drizzle more of the dressing. Serve with warm toasted bread and enjoy!!
- If you are making your own crostini’s, brush each slice of baguette with olive oil and bake at 400 for 6-8 minuets, until golden.
- Enjoy!!!
