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.

Best Health Magazine, October 2011. Photo: Michael Alberstat; Food Stylist: Carol Dudar

 

Spinach & Lentil Salad with Pomegranates, Walnuts and Blueberry Vinaigrette
Spinach & Lentil Salad with Pomegranates, Walnuts and Blueberry Vinaigrette
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
    Vinaigrette
    1. In a blender, whir together olive oil, blueberries, vinegar, honey, shallot, salt and mustard until well mixed.
    Salad
    1. 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.
    Recipe Notes

    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