Ingredients
1 cup cooked brown lentils, cooled and drained
1/4 cup sliced green onions, green part only
1 cup packed thinly sliced baby spinach
1/2 cup halved cherry tomatoes
8 kalamatas olives, pitted and roughly chopped
1/4 cup chopped walnuts
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic or umeboshi vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped fresh rosemary
1 clove garlic, crushed
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Description
Foodista
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