Lentil Caprese Salad

Ingredients

Salad

2 cups (500 mL) chopped baby kale or spinach

1½ cups (375 mL) halved cherry tomatoes

1 cup (250 mL) bocconcini cheese, sliced (200g container, drained/rinsed)

1 cup (250 mL) cooked lentils

2 Tbsp (30 mL) finely sliced basil

1 (whole) green onion, sliced thinly

Dressing

3 Tbsp (45 mL) balsamic vinegar

3 Tbsp (45 mL) olive oil

1 tsp (5 mL) whole grain mustard

¼ tsp coarse black pepper

to taste sea salt