Spring Salad
Servings: 3
Calories: 284kcal
Ingredients
- 2 cups Green Lentils (cooked, drained and rinsed)
- 3 cups Snap Peas (washed)
- 1 cup Frozen Peas (thawed)
- 2 cups Baby Spinach (chopped)
- 2 cans Tuna (drained and flaked)
- 3 tbsps Red Wine Vinegar
- 1 tbsp Extra Virgin Olive Oil
- 2 tbsps Dijon Mustard
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper
Instructions
- Combine lentils, snap peas, green peas, spinach and flaked tuna together in a large mixing bowl.
- In a small jar, combine vinegar, olive oil, mustard, salt and pepper. Put lid on and shake well. Pour dressing over salad and toss well. Divide into bowls and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.Canned Tuna
One can of tuna is equal to 165 grams (5.8 ounces).No Tuna
Use diced chicken breast instead.Vegetarian and Vegan
Skip the tuna and add extra lentils.
Nutrition
Serving: 4g | Calories: 284kcal | Carbohydrates: 32g | Protein: 29g | Fat: 5g | Cholesterol: 30mg | Sodium: 482mg | Fiber: 12g | Sugar: 6g | Vitamin A: 2820IU | Vitamin C: 19mg | Calcium: 87mg | Iron: 7mg
