Ingredients:

6 cups arugula or other greens
4 cups water
1 cup green lentils
½ tsp. salt
2 tbsp. Splenda, divided
3 tsp olive oil, divided
1 ½ tbsp. red wine vinegar
½ tsp hot sauce
½ tsp salt
1 small red onion, thinly sliced
2 cups red grapes, halved
¼ cup of walnuts

Directions:

• Preheat oven to 350°F.
• In a medium saucepan over medium-high heat, bring water, lentils and salt to a boil.
• Reduce heat to simmer and cook until lentils are tender, about 15 to 20 minutes.
• Strain off excess water, cool to room temperature and the lentils are ready to add to any salad
• Mix 1 tbsp. of Splenda and walnuts in a small plastic bag. Add one teaspoon of olive oil. Toss everything together until nuts are evenly coated.
• Spread on a baking sheet and bake until lightly browned, about 10 minutes. Cool to room temperature.
• In a large salad bowl, whisk the remaining two teaspoons of olive oil together with the vinegar, 1 tbsp. of Splenda, hot sauce and salt. Toss in the red onion and grapes.
• Just before serving, throw in the arugula and toss everything together, evenly distributing the vinaigrette. Top with walnuts and lentils. Serve and share.

Allowance: Make 6 servings: Count each serving as ½ protein (group 6), 1 fat (group 7) and 1 fruit (group 4) and ½bread (group5)