Spinach, Lentil and Asparagus Salad

  • Preparation 20 MIN
    Cooking 10 MIN
  • Servings 4



  1. In a large skillet, brown the pancetta and mushrooms in 30 ml (2 tablespoons) of the oil. Skim the fat and let cool.
  2. 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.


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.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 460  
Total Fat 28 g  
Saturated Fat 6 g  
Sodium (salt) 1030 mg  
Carbohydrates 31 g  
Fibre 7 g  
Protein 23 g