Makes
9 cups salad
INGREDIENTS
- 4 cups cooked Brown lentils
- 1 1/2 cups quartered Grape tomatoes
- 1 1/2 cups peeled and diced English cucumber
- 1 cup diced Green bell peppers
- 3/4 cup diced or very thinly sliced Red onions
- 1/2 cup Kalamata olives
- 1/3 cup fresh Parsley
- 1/3 cup chopped Mint leaves
- 1 cup light Feta cheese crumbled
Dressing
- 3 tbsp Olive oil
- 3 tbsp freshly squeezed Lemon juice
- 1 tbsp Apple cider vinegar
- 2 tsp Liquid honey
- 1 tsp Dijon mustard
- 1 tsp minced Garlic
- 1/2 tsp dried Oregano
- 1/2 tsp Salt and pepper
METHOD
- In a large bowl, combine all salad ingredients and mix well.
- Whisk together all dressing ingredients in a small bowl or measuring cup. Pour over salad and stir gently. Cover and refrigerate for at least 2 hours before serving.
* You can use fresh dill instead of mint, but reduce the amount to 3 tablespoons.
Per cup: 209 calories, 8.1 g total fat (1.9 g saturated fat), 11 g protein,
25 g carbohydrate (8.6 g fiber, 4 g sugars), 4 mg cholesterol, 413 mg sodium