Zesty Vegetable & Lentil Salad with Spicy Italian Vinaigrette

1. 1

   Mix dressing and crushed red pepper.

2. 2

   Remove 1/3 of the dressing mixture; mix with lentils.

3. 3

   Reserve remaining dressing for later use.

4. 4

   For each serving: Toss 1-1/2 cups each of the salad greens and spinach; place in carry-out salad container.

5. 5

   Top with 1/2 cup lentil mixture, 10 cherry tomato halves and 6 ears of corn; sprinkle with 2 Tbsp.

6. 6

   cheese and 2 Tbsp.

7. 7

   onions.

8. 8

   Place 3 Tbsp.

9. 9

   of the dressing mixture in portion cup; cover with lid.

10. 10

    Place cup in salad container; close container lid.

11. 11

    Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.