Lentil Salad & Sunflower Seeds
- 8 cups baby spinach salad blend
- 4 cups chopped romaine lettuce
- 4 medium tomatoes, cut into wedges
- 4 cups lentils cooked or canned without added salt, drained
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup PLANTERS Sunflower Kernels
- 4 On-the-Go packets
- 4 bottles of water, 20 fl oz
- Combine spinach and romaine; top with tomatoes and lentils.
- Blend olive oil and balsamic vinegar to create dressing; add favorite herbs.
- Drizzle dressing over salad and toss; sprinkle with sunflower seeds.
- COMBINE CRYSTAL LIGHT On-the-GO packet with bottled water per package directions.
- Serve each person 1 water bottle with their meal.
baby spinach salad blend, romaine lettuce, tomatoes, lentils cooked, extra virgin olive oil, balsamic vinegar, sunflower, packets, bottles of water
Taken from www.kraftrecipes.com/recipes/lentil-salad-sunflower-seeds-59130.aspx (may not work)