Mama loves to make her lentil salad with spinach, feta, and cherry tomatoes. We use what we have on hand from our garden, feta from our milking goat, or what we pick up fresh at the market. Happy salad making to your house from ours!
Ingredients:
- 4 cups sprouted lentils (do this a few days ahead of time)
- 1/2 red onion, minced
- 1/4 cup minced parsley
- 4 handfuls of spinach, chopped into bite-sized pieces
- 2 Roma tomatoes, diced
- 2-3 Tbsp. balsamic vinegar, to taste
- 3-4 Tbsp. olive oil
- Salt to taste
- 1/2 feta
Combine all ingredients except feta in a large bowl.
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Add feta and serve.
