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1/4 cup (60 mL) cider or white vinegar
1 tsp (5 mL) honey
1 tsp (5 mL) mustard
2 Tbsp (30 mL) canola oil
to taste, salt and pepper
1 1/2 cups (375 mL) cooked green lentils
1/2 cup (125 mL) thinly sliced red onion
4 cups (1 L) packed baby spinach leaves
1 pear, cored and chopped
1/2 cup (125 mL) toasted pumpkin seeds (reserve some for garnish)
1/2 cup (125 mL) grated Swiss or crumbled blue cheese (optional)
Dried cranberries and blueberries work beautifully in this salad.
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