Walnut Lentil Salad

Makes: 4 Servings
Preparation: 30mns
Total time: 45mns

Benefits: This is a delicious salad, especially for people looking for vegetarian sources of protein and Omega 3. Walnuts are one of the best Omega 3 sources and help to raise your good cholesterol (HDL) and lower your bad cholesterol (LDL).  Just 7 walnuts a day contain nearly 95% of your recommended daily intake of Omega-3 essential fatty acids! 
Lentils are a high in fiber and a great source iron. 

Ingredients:
1 ½ cups cooked brown lentils, cooled and drained
¼ cup sliced green onions, green part only
1 cup packed thinly sliced baby spinach
½ cup halved cherry tomatoes
¼ cup chopped walnuts
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped fresh rosemary
1 clove garlic, crushed
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Directions:

1. In a large mixing bowl, combine the lentils, green onions, spinach, tomatoes, olives and walnuts. Mix well with a wooden spoon and set aside.
   
2. In a small mixing bowl, combine the oil, vinegar, mustard, rosemary, garlic, salt and pepper and whisk together. Pour over the lentil salad and mix well.
   
3. Allow the salad to set at room temperature for at least 20 minutes, stirring a few times before serving. Alternatively, refrigerate in an airtight container for at least an hour before serving.
   

Source: Adapted from a recipe by Alexandra Jamieson, photo: Alexandra Jamieson