Spinach Salad with Lentils, Beets & Orange
Ingredients
- 2 tablespoons fresh orange juice
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon dijon mustard
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
- 1 cup diced cooked red beets, about 4 small beets (I used Trader Joe's refrigerated cooked whole beets)
- 1 cup diced orange segments, about 1 medium orange (I used a Cara Cara orange)
- 2 heaping cups fresh baby spinach
- 3/4 cup cooked brown lentils (I used Trader Joe's refrigerated package of cooked lentils)
Instructions
- In a medium bowl, whisk the orange juice, olive oil, mustard, salt and pepper until well combined.
- Gently fold in the beets and oranges. If you have the time, allow the beets and oranges to sit in the dressing at room temperature for a half hour, or up to an hour.
- Arrange the spinach on a plate, then top with the lentils and dressed beets and oranges. Season with more salt and pepper to taste.