This salad is verdant and perfect for Spring, plus it is easy to make and packs some plant based protein with a serving of lentils. Each 1/2 cup of cooked lentils has 9 grams of plant protein.
Spring Salad Inspiration: Greens, Sugar Snap Peas, Lentils, Feta & Cucumbers
Serves 4
8 oz of cooked lentils
2 cups mixed greens
1 washed and chopped Japanese cucumber
1 cup washed, ends cut and chopped sugar snap peas
1 8oz container of feta crumbles
dressing: 2 tablespoons olive oil and 2 tablespoons red wine vinegar (or balsamic), pinch of salt, marjoram and black pepper. Whisk until smooth and drizzle onto salad mix. Toss and serve.
