Lentil, Beet, Clementine, and Kale Salad
3
Points® value
Total Time
10 min
Prep
10 min
Serves
1
Difficulty
Easy
It's hard to go wrong with a robust salad. In this recipe for a lentil, beet, clementine, and kale salad, we've made sure to hit all the key components: a hearty protein, a sweet vegetable, an acidic fruit, and a bitter, leafy green. With all these elements and their combined flavor profiles, this mix is sure to shake-up your salad routine. Plus, we can't have a beet salad without its perfect partner: goat cheese. Add a generous dollop of the reduced-fat variety (two and a half tablespoons to be exact), and take note of how the flavors complement each other!
Ingredients
Kale
1 cup(s), baby-variety
Clementine
1 small, peeled, chopped
Cooked beets
2 medium, diced
Cooked lentils
½ cup(s)
Uncooked scallions
1 medium, sliced
Low-fat balsamic vinaigrette salad dressing
1 tbsp(s)
Table salt
1 pinch(es), or to taste
Black pepper
1 pinch(es), or to taste
Reduced-fat goat cheese
2½ tbsp(s)
