Greek lentil salad

Makes  9 cups salad
One of Greta's most-requested salad recipes!
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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

Instructions

  1. In a large bowl, combine all salad ingredients and mix well.
  2. 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

Nutrition
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