Serves
Serves 4
Total Time
15 Minutes
Ingredients
1 medium red onion, thinly sliced
2 tbsp of red wine vinegar
150g of baby leaf salad mix
300g of pack cooked baby beetroot, cut into wedges
2 x 400g can of no added salt lentils, rinsed and drained
2 tbsp of olive oil
50g of chilli-roasted cashews or peanuts, coarsely chopped
100g of reduced fat feta, crumbled
Method
Step 1
Put the onion and vinegar in a large bowl, combine and leave to stand for 10 min. Season with black pepper.
Step 2
Add the salad leaves, beetroot and lentils to the bowl, drizzle with the oil and toss to combine. Top with the nuts and the crumbled feta to serve.
For more healthy salad recipes, visit Healthy Food Guide
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