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Lentil Spinach Salad 4 One


I take this salad at least once a week to work for lunch. Why? because it's super filling and satisfying without being heavy; so it doesn't give me the after-lunch naps. Instead of the afternoon slumps, this lunch gives me a wave of energy that I can ride for as long as I need to and with the busy lifestyle I live I def need the help.

Not only is this salad ridiculously delicious, it comes stacked with a deep punch of protein (21 grams!) and it's literally dripping with excess Vitamin A and C - which I'll never turn down. Protein is so important because ("vegans don't get any" just kidding guys - actually it's found in almost every living cell and fluid - so we get plenty of protein) protein helps to maintain and replace the tissues in your body. Your muscles, organs and many of your hormones are made up of protein, and it is also used in the manufacture of hemoglobin, the red blood cells that carry oxygen to your body. Protein is also used to manufacture antibodies that fight infection and disease and is integral to your body's blood clotting ability.

Vitamin A, also called retinol, helps your eyes adjust to light changes when you come in from outside and also helps keep your eyes, skin and mucous membranes moist. It also has antioxidant properties that neutralize free radicals in the body that cause tissue and cellular damage.

Vitamin C, also known as ascorbic acid, helps to heal wounds, prevent cell damage, promote healthy gums and teeth, and strengthen the immune system. It also helps the body absorb iron. Recent research has indicated that vitamin C may be associated with delayed aging and disease prevention by destroying 'free radicals'-the molecules associated with aging and cell damage.

In addition to the Vitamin A & C and the protein, this salad also comes with:
  •     Low saturated fat
  •     No cholesterol
  •     Low sodium
  •     Very high dietary fiber
  •     High iron
  •     High manganese
  •     High magnesium
  •     High phosphorus
  •     High potassium
  •     High thiamin
  •     High vitamin B6




1/4 c lentils
4-5 grape tomatoes, halved
1/2 cucumber, sliced
3-4 oz baby spinach
1 green onion, chopped

Dressing

1 tbsp balsamic vinegar
1/2 tbsp olive oil
1 tsp dijon mustard
1 clove garlic, minced

  1. Combine the ingredients for the dressing and set aside. 
  2. Cook the lentils. When tender, immediately drain and toss with the spinach and it will be nice and wilted.
  3. Combine all the ingredients and toss to coat in dressing. 

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