This salad says horray for summer! Fresh and full of flavour, it’s perfect for a light lunch or to bring to a potluck or cookout.
4 cups arugula and spinach mix
1 cup of cooked green lentils
1/2 cup feta cheese
- First prepare your lentils for cooking. They do not need to be soaked but be sure to rinse them under cold water very well.
- In a sauce pan with 3 cups cold water add 1 cup rinsed raw green lentils.
- Bring lentils to a boil and then cover the pot. Reduce the heat to a simmer and let lentils cook for about 15 minutes until tender. Be sure to check them so they do not over cook.
- Once lentils are cooked drain any excess water and set aside to cool.
Lay out your arugula and spinach on a platter to create a bed for the lentils. Sprinkle lentils evenly over the greens, followed by the feta cheese. Finally top with my special red pepper black bean vinaigrette.
Food Photography: Bree-Ann Merritt Photography