It’s said we eat with our eyes first. Colorful veggies are sending a happy signal to your brain that this will be GOOOOOOOD and you should eat it!!!!
Soft goat cheese mixed in between fresh veggies and hearty lentils make this a main dish kind of salad. Perfect for a Meatless Monday dinner because it’s so filling you won’t miss the meat in the least!
Are you a fan of beets? I’ve NEVER EVER EVER EVER liked them and I’ve tried I promise you!
BUT I have been converted to beet lover. How you ask? I decided to take a chance on steamed beets I found at Trader Joe’s. I knew if I hated them my hubby would eat them so it wasn’t a waste for me to buy them.
I can only say to you that this has absolutely NO comparison to canned beets in the least, whatsoever! They are amazingly delicious!!!
You can also just use canned beets in this recipe I suppose, but I really don’t recommend them. If a Trader Joe’s isn’t close by, just get some fresh beets and follow this method from the Food Network to cook them. A much better option than canned, unless you actually liked canned beets that is. 🙂
Another reason this salad is so super easy to put together…….already packaged cooked lentils of course!!!
If you don’t have a Trader Joe’s near by, of course you can simply cook the lentils at home. Here’s a great link for you from The Kitchn about cooking Lentils.
The pictures show half a cup of cooked lentils over the salad. But when I figured out the nutrition info I reduced the amount since it was over 400 calories and higher in fat as well as 10 or 11 Weight Watchers Points Plus. If that’s not an issue for you, use the half cup instead.
Top with Balsamic dressing and enjoy immediately!
- Serves: 1
- Serving size: 1
- Calories: 340
- Fat: 18g
- Carbohydrates: 32g
- Sugar: 15g
- Sodium: 840mg
- Fiber: 9g
- Protein: 15g
- Cholesterol: 13mg
- 2 cups fresh spinach
- 1/4 cup cooked lentils
- 2 small fresh beets, steamed, peeled, quartered or sliced
- 1/2 cup sliced orange or red bell pepper
- 1/2 cup cherry or sunburst tomatoes, sliced
- 1 ounce goat cheese, crumbled
- Balsamic Dressing
- 1 1/2 tablespoons balsamic vinegar
- 2 1/2 teaspoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon minced garlic
- pepper to taste
- Add spinach to a serving bowl or plate.
- Top with cooled lentils and the rest of the ingredients.
- Whisk the dressing ingredients together in a small bowl.
- Pour over salad. Serves 1. Enjoy!