Lentil Spinach Salad
1-1/3 cup cooked lentils
4 large celery stalks, sliced thin
6 ounces baby spinach leaves (use the type that is prewashed)
2 tablespoons olive oil
3 tablespoons fresh lemon juice
Pinch dried thyme
Black pepper to taste
Granulated garlic to taste
Combine lentils, celery and spinach in large bowl. Drizzle olive oil and lemon juice over; sprinkle generously with seasonings and toss. Divide among 4 plates.
You can also add cooked chicken and sliced apples to this salad for a more fancy variation.