Friday, August 15, 2014

Lentil, Spinach and Grape Salad

 Lentil, Spinach and Grape Salad - Smell of Rosemary.

This healthy vegetarian salad is inspired by Mediterranean cuisine. Sweet grapes and feta cheese add an interesting twist to the lentils. Great for a light lunch or supper, this salad can be served warm or at room temperature.
Lentil, Spinach and Grape Salad - Smell of Rosemary.
 
Ingredients

3 tablespoon of olive oil
2 leeks, white and light green parts only
2 tablespoons cherry vinegar
2 teaspoons whole grain mustard
2 cups cooked lentils
1 ½ cups seedless grapes, halved
3 tablespoon chopped mint
2 cups fresh baby spinach
½ cup feta cheese
3 tablespoons parsley
Lentil, Spinach and Grape Salad - Smell of Rosemary.

Heat oil in a medium frying pan, cook leeks until softened, about 4 to 5 minutes. Add cherry vinegar and mustard to the pan.

Lentil, Spinach and Grape Salad - Smell of Rosemary.

Place lentils in a large mixing bowl, add leek and spinach mixture, grapes, feta cheese and parsley. Toss all ingredients until well combined.

Lentil, Spinach and Grape Salad - Smell of Rosemary.
 
This recipe is inspired by a recipe found in Vegetarian Times, August 2014.