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

1. Combine spinach and romaine; top with tomatoes and lentils.
2. Blend olive oil and balsamic vinegar to create dressing; add favorite herbs.
3. Drizzle dressing over salad and toss; sprinkle with sunflower seeds.
4. COMBINE CRYSTAL LIGHT On-the-GO packet with bottled water per package directions.
5. 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)