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2 cups cooked lentils (cooked for 25 minutes, then divided) 1 pound fresh spinach,torn 1 cup Granny Smith apples, unpeeled and chopped 1/2 cup fresh raspberries 1/2 cup fresh blueberries 1/3 cup cooked,crumbled bacon(or turkey bacon) 1 cup fresh bean sprouts |
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Dressing: 3/4 cup vegtable oil 1/3 cup apple cider vinegar 1 small onion,grated 1/2 cup brown sugar 3 tsp. Worcestershire sauce 2 tsp. salt pepper to taste |
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In a large salad bowl,combine 1 -1/2 cups cooked lentils, spinach, apples, berries, bacon and bean sprouts. Mix well, set aside.
In a medium bowl, whisk together dressing ingredients. Just before serving,pour over salad and toss. Sprinkle top evenly with remaining 1/2 cup lentils. Serves 8 |