Upbeet Lentil Salad

• 1 packet Love Beets, chopped
• 2 oranges
• 1 cup blueberries, rinsed
• 1 cup beluga lentils
• 1 cup Cucumber, diced
• 1 scallion, sliced
• 2 cups fresh basil, mint, dill
• 1 cup sunflower sprouts
• 1 packet Treeline Vegan Cheese, crumbled
• 1/2 cup Champagne Vinegar
• 2 tablespoons Dijon Mustard

1. Cook the lentils according to the instructions on the package. Set aside to cool.
2. Prepare the dressing: Zest and juice 1 orange and whisk together with vinegar and Dijon mustard.
3. Peel and chop the remaining orange and combine with sprouts, beets, blueberries, cucumber, herbs, scallions and lentils in a large salad bowl.
4. Pour the dressing over the salad and toss to combine
5. Crumble vegan cheese on top and garnish with additional herbs. Enjoy!

packet, oranges, blueberries, beluga lentils, cucumber, scallion, fresh basil, sunflower sprouts, packet, vinegar, dijon mustard

Taken from food52.com/recipes/35607-upbeet-lentil-salad (may not work)