Spinach, Beet & Feta Salad with Lentil or Bean Boost
A vibrant, nutritious salad that’s as satisfying as it is beautiful—with options for lentils, black beans, or kidney beans depending on your mood.
### **Salad Base Ingredients:**
- 5 cups fresh baby spinach
- 2–3 cooked and chilled red beets, cubed or sliced
- ½ cup crumbled feta cheese
- ¼ red onion, thinly sliced (optional)
- ¼ cup toasted walnuts or hazelnuts (optional, for crunch)
### **Dressing: Honey-Mustard Vinaigrette**
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- ½ tablespoon honey
- 1 garlic clove, minced
- ¼ cup olive oil
- Salt and pepper, to taste
**Instructions:**
1. Whisk together vinaigrette ingredients until emulsified.
2. Lightly toss spinach with half the vinaigrette.
3. Top with beets, feta, onion, and nuts if using.
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### 🔄 Protein Add-On Options
#### **1. Lemony Lentils**
- 1 pouch (1½ cups) cooked lentils
- 1 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
- Optional: chopped parsley or mint
**Instructions:**
1. Mix ingredients and toss with warm lentils.
2. Let sit 5–10 minutes to absorb flavor.
3. Add to salad just before serving.
#### **2. Savory Beans (Black or Kidney)**
- 1 cup drained/rinsed beans (black or kidney)
- 1 tbsp olive oil
- 1 tbsp lemon juice or vinegar
- Pinch of cumin or smoked paprika (optional)
- Salt and pepper to taste
**Instructions:**
1. Toss all ingredients together and let sit for 10–15 minutes.
2. Add over the salad for a hearty twist.
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This makes a lovely lunch, light dinner, or colorful potluck contribution. Want me to format this as a printable card or shareable recipe image? I’d be glad to.
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