Lentil, Tomato & Beet Salad with Bocconcini

Ingredients

2 cups (500 mL) cooked green lentils

2 cups (500 mL) halved cherry tomatoes

2 cups (500 mL) diced cooked beets

4 scallions, sliced

2 Tbsp (30 mL) chopped fresh dill

1/4 cup (60 mL) chopped fresh parsley

1 cup (250 mL) baby bocconcini cheese, drained and rinsed

1/4 cup (60 mL) extra virgin olive oil

3 Tbsp (45 mL) balsamic vinegar

2 garlic cloves, minced

1 tsp (5 mL) honey

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

2 cups (500 mL) fresh baby kale, spinach, or arugula