Spinach and Lentil Salad with Toasted Walnuts(sonoma diet)

By BClover

Toasted Walnuts
Makes: 4 servings
Prep 30 mins
Start to Finish 30 mins


Servings Per Recipe 4
cal.(kcal)341,
Fat, total(g)14,
chol.(mg)72,
sat. fat(g)2,
carb.(g)19,
fiber(g)10,
pro.(g)36,
sodium(mg)166,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1/2 cup brown or French lentils, rinsed and drained
• 1/2 cup chopped red bell pepper
• 1/3 cup chopped scallion
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup toasted walnuts, chopped
• 6 cups torn spinach leaves, tough stems removed
• 12 ounces cooked, boneless skinless chicken breast, sliced
• 1/4 cup Sonoma Red Wine Vinaigrette (see Recipe Center)

Details

Servings 4
Adapted from lhj.com

Preparation

Step 1

Directions

1.
Bring lentils and 1 cup water to a boil in a small saucepan. Reduce heat, cover and simmer until lentils are tender and most of the liquid is absorbed, 20 to 25 minutes. Drain lentils and place in a medium bowl. Stir in bell pepper, scallion, parsley, and walnuts.

2.
Divide spinach among 4 serving plates. Top with lentil mixture and chicken. Drizzle with vinaigrette. Makes 4 servings.