Lentil Salad with Broccoli and Spinach
Blood Sugar: 10Servings: 4Preparation Time: 20minMeal Category: Lunch
Micronutrients:FolateMagnesiumCalcium
Macronutrients per 100g
Energy
116kcal
Sugar
2g
Fat
4g
Fiber
1g
Sat fat
0g
Protein
7g
Carbs
17g
Sodium
77mg
Ingredients
2 cups chopped Broccoli florets, 2 cups drained Cooked lentils, 1 cup chopped Baby spinach, 1/4 cup minced Red onion, 1/3 cup chopped Toasted walnuts, 3 tbsp Honey mustard dressing
Preparation
1. Bring a large pot of water to a boil. Add 2 cups chopped Broccoli florets and cook for about 2 to 3 minutes until bright green but not soft. 2. Drain, rinse under cold water to cool down, then drain well and chop. 3. Combine the Broccoli, 2 cups drained Cooked lentils, 1 cup chopped Baby spinach, 1/4 cup minced Red onion, and 1/3 cup chopped Toasted walnuts in a large bowl. 4. Toss with 3 tbsp Honey mustard dressing and season to taste with sea salt and black pepper.
Micronutrients % of RDI
Iron
2% of RDI
Magnesium
38% of RDI
Vitamin C
28% of RDI
Omega 3
0% of RDI
Vitamin A
26% of RDI
Calcium
32% of RDI
Folate
66% of RDI
Good to know
The feta cheese is optional and can be left out to make this dish vegan.
How to Prepare
1. Bring a large pot of water to a boil. Add 2 cups chopped Broccoli florets and cook for about 2 to 3 minutes until bright green but not soft. 2. Drain, rinse under cold water to cool down, then drain well and chop. 3. Combine the Broccoli, 2 cups drained Cooked lentils, 1 cup chopped Baby spinach, 1/4 cup minced Red onion, and 1/3 cup chopped Toasted walnuts in a large bowl. 4. Toss with 3 tbsp Honey mustard dressing and season to taste with sea salt and black pepper.
Good to Know
The feta cheese is optional and can be left out to make this dish vegan.
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