Spinach, lentil, beetroot & walnut salad
Colourful Vegan Salad Recipe
4
Serves
15 mins
Prep Time
Cook Time
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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Quick and Easy,
Under 30 Minutes,
Salads,
Everyday,
Lunch,
Vegetarian,
Ingredients
Salad
1/4 cup toasted walnuts
4 cups baby spinach
1 halved and finely sliced red onion
2 tbsp red wine vinegar
5 small, cut into wedges baby beetroot
1 red capsicum
1/4 cup mung beans
400g lentils
Dressing
5 tbsp olive oil
3 tbsp red wine vinegar
1 tsp dijon mustard
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.
Nutrition Information per Serving (451g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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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