Lentil Salad with Capers and Balsamic-Dijon Dressing

Vegan, gluten-free


1 cup dry brown lentils

3 roma tomatoes

2-3 oz. spinach

1/4 cup chives (or shallot or green onion)

2 Tbsp. capers

{For the dressing}

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.

From thegardengrazer.com