Going Green Lentil Spinach Salad

Going Green Lentil Spinach Salad Servings: 24

Ingredients

Weight or Measure

Lentils, dry 3 cups Green beans (fresh, frozen, or canned) 4 cups Carrots, medium, sliced or shredded 6 Onion, large, chopped 2 Olive oil ½ cup Thyme leaves, dried 1 tsp Black pepper ½ tsp Vinegar, red wine 2/3 cup Spinach, fresh 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: • ¼ cup equivalent of vegetable • 1.5 oz meat alternate