Beet and Lentil Salad
By Chef Dodger Don's Wife

1 package Melissa's Steamed Lentils
2 packages Melissa's Peeled Baby Red Beets, diced
1 bag Organic Baby Arugula
3/4 cup Extra-Virgin Olive Oil
1/4 Cup Lemon Juice
Sea Salt

In a bowl, add the lentils, beets and arugula. Set aside.

In a small bowl, whisk together the olive oil, lemon juice and sea salt.

Pour the dressing into the other bowl and toss.

Makes about 2-4 servings.