Peach, Plum and Lentil Spinach Salad
Active Time: 10 minutes • Total Time: 30 minutes
Yields: 4 servings
- For the Salad:
- 4 cups Earthbound Farm Organic Baby Spinach
- 2 ripe peaches, pitted and sliced
- 2 ripe plums, pitted and sliced
- 1 cup cooked green or brown lentils (cooled)
- 1 cucumber, sliced
- 1/4 cup chopped toasted pecans or walnuts (for added crunch)
- Salt and freshly ground black pepper to taste
- For the Balsamic Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Serve this Spinach, Peaches, Plums, and Lentil Salad immediately as a wholesome and flavorful meal or side dish. This salad offers a wonderful combination of sweet and savory flavors, along with the heartiness of lentils and the freshness of spinach. It’s perfect for a light and satisfying meal. Enjoy!
- In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and freshly ground black pepper. Set aside.
- Rinse and cook the lentils according to the package instructions until they are tender but still have a slight bite. Drain any excess liquid and let them cool completely.
- In a large salad bowl, combine the baby spinach, sliced peaches, sliced plums, sliced cucumber and cooked lentils. Add the toasted pecans or walnuts for a delightful crunch.
- Drizzle the prepared Balsamic Vinaigrette over the salad. Start with a portion of the dressing and add more according to your preference. Gently toss the salad to ensure that all the ingredients are coated with the dressing. Season with salt and pepper to taste.