2cupscooked couscous, cooled (I used gluten-free brown rice couscous)*
2cupscooked green lentils, cooled
2stalks celery, chopped
1small red onion, finely chopped
3-4roasted red peppers, chopped
½cupmarinated artichoke hearts, roughly chopped
3-4cupsspring mixed greens, or other greens like arugula, baby spinach, etc
Vinaigrette:
3tablespoonsbalsamic vinegar
¼cupolive oil
1tablespoonwhole grain mustard
1clovegarlic, minced
1teaspoonfresh oregano, roughly chopped (or less if using dried)
salt and pepper, to taste
Optional: Top with crumbled feta or goat cheese, if not vegan
Instructions
In a small bowl wisk together all of the vinaigrette ingredients and set aside.
In a large serving bowl add all of the salad ingredients and toss gently to combine. Just before serving pour the vinaigrette over top and gently toss again to incorporate. You may not want all of the dressing on there, so don’t dump it all over at once. Salt and pepper to taste and serve.