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Spinach, lentil, beetroot & walnut salad

Colourful Vegan Salad Recipe

4

Serves

15 mins

Prep Time

Cook Time

Regina Wypych

Recipe author

Regina Wypych

A colourful and delicious salad that will complement your choice of beef or lamb perfectly. This recipe provides over a quarter of an adults’ recommended daily fibre intake.

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Easy,

Under 30 Minutes,

Salads,

Everyday,

Lunch,

Vegetarian,

Ingredients

Salad

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1 red onion

halved and finely sliced

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2 tbsp red wine vinegar

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1/4 cup walnuts

toasted

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4 cups baby spinach

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5 small baby beetroot

cut into wedges

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1 red capsicum

finely sliced

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1/4 cup mung bean sprouts

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400g can lentils

drained

Dressing

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5 tbsp olive oil

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3 tbsp red wine vinegar

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1 tsp Dijon mustard

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1 tsp wholegrain mustard

Method

To Make Dressing

To Pickle Onion

To Assemble

1

Combine all the dressing ingredients in jar and shake.

2

Place in the fridge until ready to use.

More info

Nutrition Information per Serving (451g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1720 (411)kJ

Protein

14g

Total Fat

24g

Saturated Fat

3.5g

Carbs

29.3g

Sugars

14.5g

Sodium

143mg

Iron*

5.5mg

* Percentage of recommended daily intake (Aust/NZ)

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