Lentil And Caper Garden Salad - cooking recipe

Ingredients

1 cup dried brown lentils
3 roma tomatoes
1/2 cup spinach
1/4 cup green onion (or chives)
2 tablespoons capers
salt and pepper
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
1 garlic clove, minced

Preparation

Cook brown lentils per package directions, until firm. Drain and set aside.
In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, and garlic.
On a cutting board, chop spinach and onions (or chives), and dice the tomatoes.
In a large bowl, add in drained lentils, spinach, chives, and tomatoes. Allow heat from the lentils to wilt spinach.
Drizzle the dressing from the small bowl over the lentils and stir.
Garnish with capers and serve.