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Spinach Salad with Lentils, Beets & Orange | Living Healthy in Seattle

Spinach Salad with Lentils, Beets & Orange

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1
Ingredients Method

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)

Method
 

  1. In a medium bowl, whisk the orange juice, olive oil, mustard, salt and pepper until well combined.
  2. 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.
  3. Arrange the spinach on a plate, then top with the lentils and dressed beets and oranges. Season with more salt and pepper to taste.