Lentil, Tomato & Beet Salad with Bocconcini

Ingredients

• 2 cups (500 mL) cooked green lentils
• 2 cups (500 mL) halved cherry tomatoes
• 2 cups (500 mL) diced cooked beets
• 4 scallions, sliced
• 2 Tbsp (30 mL) chopped fresh dill
• 1/4 cup (60 mL) chopped fresh parsley
• 1 cup (250 mL) baby bocconcini cheese, drained and rinsed
• 1/4 cup (60 mL) extra virgin olive oil
• 3 Tbsp (45 mL) balsamic vinegar
• 2 garlic cloves, minced
• 1 tsp (5 mL) honey
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 2 cups (500 mL) fresh baby kale, spinach, or arugula