Vegetarian

Layered Spinach and Lentil Salad is for Lunch.

Layered Spinach and Lentil Salad takes 20 minutes to prepare.

Layered Spinach and Lentil Salad takes 15 minutes to cook.

Layered Spinach and Lentil Salad makes 4 servings.

The ingredients for Layered Spinach and Lentil Salad are:

4 cups Spinach, fresh
1/2 cup Feta Cheese, crumbled
1 cup Plain low-fat Yogurt
4 cloves Garlic
2 cups Lentils, cooked and cooled
1/4 Lemon, juiced
1 cup Onions, chopped and grilled

Here is how you make Layered Spinach and Lentil Salad:

Mince garlic or squeeze through a garlic press and mix into yogurt. Refrigerate for several hours or until ready to use. Thoroughly rinse spinach in cold water and lightly drain. Toss damp spinach into a stainless steel pan heated to medium high heat and cover for two minutes or until just wilted. Transfer spinch to a flat dish to cool. Sprinkle lemon juice over cooling spinach and toss a little. When cool enough to handle, roll the spinach into a 1/2 inch thick log and slice into 1/4 inch pieces, shaking loose when all chopped.Assemble salad: Spread 1/4 of the spinach onto a small plate as the base of the salad, spoon 1/4 of the yogurt over that, then 1/8 of the onions, followed by 1/4 lentils, 1/4 crumbled feta and garnish with more of the grilled onions. Repeat for 3 more servings. Serving Size:?makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user MESTEBON.

The nutritional information for Layered Spinach and Lentil Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 200.0

• Total Fat: 5.4 g
• Cholesterol: 20.4 mg
• Sodium: 278.9 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 7.3 g
• Protein: 14.0 g

The dietary needs meet for Layered Spinach and Lentil Salad is Vegetarian