1 cup green lentils dry
2 cups asparagus roasted or sautéed, chopped
2 cups fresh spinach washed, dried, chopped
1/4 cup fresh basil chopped
1 cup red bell peppers diced
1/4 cup almonds toasted, sliced or slivered
1 tablespoon Dijon mustard
1 teaspoon garlic minced
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1/4 cup olive oil
1/8 teaspoon salt or to taste
1/8 teaspoon black pepper or to taste

Cook lentils according to package directions; chill.
Combine mustard, garlic, vinegar and lemon juice in a bowl.
Incorporate the oil while whisking continuously; season with salt and pepper.
Place lentils, asparagus, spinach, basil, red pepper and almonds in a bowl.
Toss with vinaigrette.