1 1/2 cups cooked brown lentils, cooled and drained
1/4 cup sliced green onions, green part only
1 cup packed thinly sliced baby spinach
8 sun-dried tomatoes, chopped
1/4 cup chopped walnuts
2 tablespoons extra-virgin olive oil
1 tablespoon Bragg’s apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped fresh rosemary
1 clove garlic, crushed
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
In a large mixing bowl, combine lentils, green onions, spinach, tomatoes, and walnuts. Mix well with a large wooden spoon or rubber spatula and set aside.
In a small mixing bowl, combine the oil, vinegar, mustard, rosemary, garlic, salt, and pepper and whisk together. Pour over the lentil salad and mix well.
Allow the salad to set at room temperature for at least 30 minutes, stirring a few times before serving.