View More: salad says horray for summer! Fresh and full of flavour, it’s perfect for a light lunch or to bring to a potluck or cookout. 


4 cups arugula and spinach mix 

1 cup of cooked green lentils 

1/2 cup feta cheese 


  1. First prepare your lentils for cooking. They do not need to be soaked but be sure to rinse them under cold water very well. 
  2. In a sauce pan with 3 cups cold water add 1 cup rinsed raw green lentils. 
  3. Bring lentils to a boil and then cover the pot. Reduce the heat to a simmer and let lentils cook for about 15 minutes until tender. Be sure to check them so they do not over cook.
  4. Once lentils are cooked drain any excess water and set aside to cool. 

Lay out your arugula and spinach on a platter to create a bed for the lentils. Sprinkle lentils evenly over the greens, followed by the feta cheese. Finally top with my special red pepper black bean vinaigrette. 

Food Photography: Bree-Ann Merritt Photography