02 January 2017

Lentil Salad with Capers and Balsamic-Dijon Dressing

I could eat this for lunch every day! Will and I split this and each had a good size bowl. Very filling and healthy!

1 c dry brown lentils (I used green... not sure if there's a difference besides color)
5 roma tomatoes
2-3 oz baby spinach
1/4 c chives (or shallot or green onion)
2 tbsp capers

2 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp dijon mustard
1 clove garlic, minced

Cook lentils according to package directions, leaving firm, not mushy. While lentils are cooking, make the dressing: in a small bowl combine all ingredients and whisk. Roughly chop the spinach and chives, and dice tomatoes. Place in a large bowl.

When lentils are done cooking, drain, and immediately add to large bowl with spinach and tomatoes. The heat from the lentils will slightly wilt the spinach. Add the dressing and capers and stir to combine.

Original recipe found here.

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