Spinach and Lentil Salad with Toasted Walnuts

By BClover

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.