Spinach and Lentil salad
Janet Muto
This is one of Paula’s favorites
ingredients
- Spinach and lentil salad
- 3/4 cup green lentils
- 7 tablespoons red-wine vinegar
- 8 bacon slices (about 6 ounces)
- 1/4 cup olive oil
- 1/3 cup finely chopped shallot
- 1/4 cup water
- 1/2 cup dried unsweetened tart cherries (about 3 ounces)
- 2 tablespoons sugar
- 3 1/2 cups baby or regular spinach leaves
- 1/3 cup blue cheese (about 2 ounces), preferably Oregon Blue
directions
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Source: Janet Muto
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