Spring Snap Pea Salad
Spring Snap Pea Salad
PREP: 30 min | SERVINGS: 4
INGREDIENTS
INGREDIENTS
2 cups green lentils (cooked, drained, and rinsed)
3 cups snap peas (washed)
1 cup frozen, peeled edamame OR green peas (thawed)
2 cups baby spinach (chopped)
1 cup tofu crumbles
3 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil
2 Tbsp dijon mustard
¼ tsp sea salt
¼ tsp black pepper
Lemon wedges (optional)
INSTRUCTIONS
INSTRUCTIONS
Combine lentils, snap peas, edamame OR peas, spinach, and tofu together in a large mixing bowl.
In a small jar, combine vinegar, olive oil, mustard, salt, and pepper. Put lid on and shake well.
Pour dressing over salad and toss well.
Divide, sprinkle with lemon, and enjoy!
CHEF: Lindsey Adleman