Spinach & Lentil Salad with Pomegranates, Walnuts and Blueberry Vinaigrette
Packed with antioxidants, this salad is great as a first course, or main dish. Top with grilled chicken or shrimp for extra protein.
Vinaigrette:
1/4 cup (60 mL) extra virgin olive oil
1/2 cup (125 mL) fresh or frozen (thawed) blueberries
1/4 cup (60 mL) red wine vinegar
2 tsp (10 mL) honey
1 shallot, diced
1/4 tsp (1 mL) salt
1 tsp (5 mL) grainy mustard
Salad:
1/3 cup (75 mL) walnuts
4 cups (1 L) baby spinach
1 cup (250 mL) cooked or canned lentils
1 cup (250 mL) sliced radish
1 cup (250 mL) grated carrot
1/2 cup (125 mL) pomegranate seeds
Vinaigrette: In a blender, whir together olive oil, blueberries, vinegar, honey, shallot, salt and mustard until well mixed.
Salad: In a dry skillet over medium heat, toast walnuts about two minutes, stirring often. In a large bowl, toss together spinach, lentils, radish, carrot, pomegranate and toasted walnuts. Divide among four plates and drizzle with vinaigrette.
Serves four. Per serving: 437 calories, 16 g protein, 21 g fat (3 g saturated fat), 49 g carbohydrates, 19 g fibre, 0 mg cholesterol, 223 mg sodium
Best Health Magazine, October 2011. Photo: Michael Alberstat; Food Stylist: Carol Dudar
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