Sun-dried Tomato and Tahini Salad

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Servings: 4 Prep: 15 min Entree Salad No Leftover Simple Simple Lunch Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Marinated Artichoke Hearts, Coconut Aminos, Sea Salt, Ground Black Pepper

Ingredients

For the salad:

30 ounces cooked lentils

2 cups sun-dried tomatoes

1 cup marinated artichoke hearts ⚠

1 cucumber

3 ounces spinach

For the dressing:

4 tablespoons tahini

4 teaspoons apple cider vinegar

2 tablespoons coconut aminos ⚠

sea salt, to taste ⚠

ground black pepper, to taste ⚠

1. For the salad: Drain lentils, sun-dried tomatoes, and artichoke. Chop cucumber.

2. Add lentils and vegetables, including spinach, to a large bowl.

3. For the dressing: Mix together the dressing ingredients and season with salt and pepper.

4. Drizzle over the salad. Mix well. Divide onto plates and serve.