
A sturdy lentil salad with apple, walnuts, spinach, and balsamic dressing.
0.5 cupLentils
120 gApple
80 gSpinach
30 gWalnuts
1.5 tbspBalsamic vinegar
Simmer lentils until tender, then drain.
Slice apple and add it to spinach with walnuts.
Toss lentils into the salad with balsamic vinegar, olive oil, salt, and black pepper.
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1.5 tbspOlive oil
To tasteSalt
To tasteBlack Pepper