Spinach, Lentil and Asparagus Salad
Spinach, Lentil and Asparagus Salad
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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.
  • Description
    In Recipes-list.com we have selected the most viewed recipes from category - Legumes . Enjoy the best recipes specially selected for you! Spinach, Lentil and Asparagus Salad is the right choice that will satisfy all your claims.
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