JULY-AUGUST_2016-FinalLR

Now you can take

Inland Seafood

home with you!

INGREDIENTS:

1 cup dry brown lentils

3 Roma tomatoes

½ cup raw spinach

¼ cup green onion (or chives)

2 tbsp. Reese Non-Pareil Capers

Salt and pepper to taste

DIRECTIONS:

1. Cook lentils per package directions, until firm. Drain and set aside.

2. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, and garlic.

3. On a cutting board, chop spinach and chives, and dice the tomatoes.

4. In a large bowl, add in drained lentils, spinach, chives, and tomatoes.

Allow heat from the lentils to wilt spinach.

5. Drizzle the dressing from the small bowl over the lentils and stir.

6. Garnish with capers and serve.

Dressing:

2 tbsp. balsamic vinegar

1 tbsp. DaVinci Extra Virgin

Olive Oil

1 tsp. Dijon mustard

1 clove garlic, minced

A simple dressing brings together the flavors of capers and nutty lentils.

This protein-packed salad is great as a side dish or light lunch.

Reese-my-rouse-july16a.indd 1

6/7/16 3:48 PM