MAKES: 16 SERVINGS
SERVING SIZE: 1 CUP
MAKES: 16 CUPS
START TO FINISH: 20 MINS
1/3 cup red wine vinegar
1/3 cup extra-virgin olive oil
1 large shallot, finely chopped (3 tablespoons)
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 5 ounce packages torn mixed greens
1 pound cooked, peeled beets, cut up
2 cups cooked lentils
1 cup loosely packed mint leaves, chopped
- In a small bowl whisk together the vinegar, oil, shallot, salt, and pepper; set aside. In a very large bowl combine the greens, beets, lentils, and mint. Add dressing and toss gently to combine.
Nutrition Facts (Beet & Lentil Salad)
Per serving: 79 kcal , 5 g fat (1 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 0 mg chol. , 74 mg sodium , 7 g carb. , 3 g fiber , 1 g sugar , 3 g pro.