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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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1/4 cup toasted walnuts

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4 cups baby spinach

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1 halved and finely sliced red onions

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2 tbsp red wine vinegar

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5 small, cut into wedges baby beetroot

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1 red capsicum

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1/4 cup mung beans

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400g lentils

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 Toast Walnuts

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).

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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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