Name: Spinach, Lentil and Asparagus Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 6 oz (170 g) pancetta slices, about 1/4-inch (1/2-cm) thick, diced; 8 oz (227 g) white button or mixed mushrooms, cut into wedges; 1/4 cup (60 ml) olive oil; 3 tablespoons (45 ml) white balsamic vinegar; 2 teaspoons (10 ml) honey; 2 teaspoons (10 ml) Dijon mustard; 1 can 19 oz (540 ml) green lentils, rinsed and drained; 1/2 bunch thin asparagus, cooked al dente, cut into two or three pieces, and cooled (see note); 4 cups (1 litre) baby spinach; Salt and pepper

Ingredients

6 oz (170 g) pancetta slices, about 1/4-inch (1/2-cm) thick, diced
8 oz (227 g) white button or mixed mushrooms, cut into wedges
1/4 cup (60 ml) olive oil
3 tablespoons (45 ml) white balsamic vinegar
2 teaspoons (10 ml) honey
2 teaspoons (10 ml) Dijon mustard
1 can 19 oz (540 ml) green lentils, rinsed and drained
1/2 bunch thin asparagus, cooked al dente, cut into two or three pieces, and cooled (see note)
4 cups (1 litre) baby spinach
Salt and pepper

Preparation

In a large skillet, brown the pancetta and mushrooms in 30 ml (2 tablespoons) of the oil. Skim the fat and let cool.
In a large bowl, combine the remaining oil with the vinegar, honey, and mustard. Add the mushroom mixture, lentils, asparagus, and spinach and toss well. Season with salt and pepper.

Note from Ricardo

If the asparagus are thick, slice in half lengthwise before cutting into pieces.

You can replace the canned lentils with 180 ml (¾ cup) of dried green lentils that you cook in a pot of water for about 45 minutes or until tender.

Spinach, Lentil and Asparagus Salad

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note