Going Green Lentil Spinach Salad Servings: 24
Ingredients Lentils, dry Green beans (fresh, frozen, or canned) Carrots, medium, sliced or shredded Onion, large, chopped Olive oil Thyme leaves, dried Black pepper Vinegar, red wine Spinach, fresh
Weight or Measure 3 cups 4 cups 6 2 ½ cup 1 tsp ½ tsp 2/3 cup 6 cups
Instructions:
1. Rinse lentils with water and discard any stones or shriveled lentils. 2. Chop green beans, carrots, and onions. 3. In a sauce pan, combine lentils, green beans, carrots, onion and thyme. Add enough water to cover by 1”. Bring to a boil, reduce heat and simmer for 15-20 minutes until lentils are tender but not mushy. 4. Drain lentils and vegetables. Add olive oil, vinegar and pepper. Toss to mix. 5. Wash spinach leaves. 6. Serve ½ cup lentils and vegetables with ¼ cup fresh spinach leaves. CACFP Guidelines ½ cup lentils and vegetables with ¼ cup fresh spinach leaves provides:
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¼ cup equivalent of vegetable 1.5 oz meat alternate
15
