Sun-dried Tomato and Tahini Salad

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Servings: 4 Prep: 15 min Entree Salad No Leftover Simple Simple Lunch Vegetarian Added 7 months ago Updated 7 months ago

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

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.

Per serving incomplete

918

Cal

155g

Carbs

11g

Fat

60g

Protein

Carbs 65%

Fat 10%

Protein 25%