Yogurtsoda Gratuitous food and travel.

I made this simple and refreshing salad a couple of months ago when I was craving something summer-like. Now that warmer weather is finally here, it’s a good time to try it again, preferably for a picnic or patio meal. This was my first time cooking with currants, and I loved the tart kick they provided to the mix:

Ingredients:

2 cups lentils, cooked
5 cups baby spinach
1/4 dried currants
1/4 red onion, finely chopped
3 tablespoons olive oil
2 tablespoons white vinegar
salt and pepper

1. Whisk red onion, olive oil, vinegar and salt and pepper to taste in a small bowl.

2. In a large bowl, combine lentils, spinach and currants. Add dressing to salad and toss to coat.