Lunch: Lentil Salad with Spinach, Salami and Green Olives

Recipe By: Melissa Rubel This hearty salad is a meal of its own.

This recipe includes superfoods such as:

Spinach, Basil

Health benefits of Lentil Salad with Spinach, Salami and Green Olives

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 c. French green lentils
1 bay leaf
1 tbsp. Dijon mustard
3 tbsp. red wine vinegar
1/2 c. extra-virgin olive oil
kosher salt and freshly ground pepper
5 oz. baby spinach
1/2 red onion
2 oz. thinly sliced Genoa salami
1/2 c. pitted green picholine olives
8 basil leaves

Instructions

In a large saucepan, cover the lentils with plenty of water, bring to a simmer and add the bay leaf. Cook over moderately low heat until the lentils are tender, about 25 minutes. Drain well and discard the bay leaf.
In a large bowl, whisk the mustard with the red wine vinegar. Slowly whisk in the olive oil and season with salt and pepper. Add half of the spinach and toss with the hot lentils and red onion until the spinach has wilted. Season the salad with salt and pepper and let stand for 10 minutes. Just before serving, toss the salad with salami, olives, basil and the remaining spinach. Serve warm or at room temperature.

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