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
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/2 cup blueberries fresh or frozen (thawed)
- 1/4 cup red wine vinegar
- 2 tsp honey
- 1 shallot diced
- 1/4 tsp salt
- 1 tsp grainy mustard
- Salad
- 1/3 cup walnuts
- 4 cups baby spinach
- 1 cup lentils cooked or canned
- 1 cup radish sliced
- 1 cup carrot grated
- 1/2 cup pomegranate seeds
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
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.
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
