This quick-to-prepare salad is perfect as a snack or side dish during a meal. The sweet and savoury combination of cranberries and orange makes it a colourful and flavourful dish. A dietitian-approved idea to boost your fibre intake! It pairs perfectly with our orange-rosemary haddock recipe.
Preparation
10
min
Cooking
0
min
Servings
4
Nutrition Facts (per serving)
Calories
235
Fat
6
Carbohydrates
33
Fibre
6
Protein
12
Sodium
140
Ingredients
- 1 orange, peeled and cut into supremes, zest reserved
- 1 can (540 ml / 19 oz) green or brown lentils, rinsed and drained
- 1 shallot, thinly sliced (or 2 green onions, thinly sliced)
- 250 ml (1 cup) chopped fresh spinach
- 60 ml (¼ cup) dried cranberries
- 60 ml (¼ cup) light feta cheese, crumbled
- 60 ml (¼ cup) fresh parsley, chopped
- 15 ml (1 tbsp) lemon juice
- 15 ml (1 tbsp) extra virgin olive oil
- 15 ml (1 tbsp) red wine vinegar
- 1 pinch salt
- Pepper, to taste
Preparation
- Zest the orange using a fine grater.
- Peel the orange and cut into supremes.
- In a large bowl, combine the lentils, orange supremes, shallot, spinach, cranberries, feta cheese, and parsley.
- Add the zest, lemon juice, olive oil, and red wine vinegar.
- Gently toss to coat all the ingredients well. Season to taste.
- Serve immediately or refrigerate until ready to serve.
Notes
Keeps for 3 days in the refrigerator. Does not freeze.
