Ingredients
|
| 1- 19 fl oz can |
lentils, rinsed and drained |
1- 540 mL can |
| 1/2 cup |
calamata olives |
125 mL |
| 1/2 cup |
chopped onions |
125 mL |
| 1 1/2 cups |
halved cherry tomatoes |
375 mL |
| 1/2 cup |
chopped green peppers |
125 mL |
| 1 cup |
sliced cucumber |
250 mL |
| 1/4 cup |
crumbled feta cheese |
50 mL |
| 1/4 cup |
fresh chopped parsley and/or cilantro |
50 mL |
|
Dressing: |
|
| 1/4 cup |
olive oil |
50 mL |
| 1/4 cup |
lemon juice |
50 mL |
| 1 tbsp |
dried oregano |
15 mL |
|
Instructions
|
IN a large bowl, combine lentils, olives, vegetables, and feta cheese.
WHISK dressing ingredients together.
ADD parsley and/or cilantro to salad and toss with dressing to coat.
CAN be eaten right away or covered and left in fridge to marinate for 2 hours before serving. Salad can be made a day in advance. Enjoy
|
| |
Nutritional Information
|
| |
|
%DV |
| Based on serving of: |
2/3 cup |
| Energy: |
133 calories |
| Protein: |
6 g |
|
| Fat: |
6 g |
|
| Saturated Fat: |
1 g |
% |
| Cholesterol: |
4 mg |
% |
| Carbohydrates: |
15 g |
5 % |
| Fibre: |
3 g |
12 % |
| Sodium: |
112 mg |
5 % |
| Potassium: |
320 mg |
|
| Vitamin C: |
14 mg |
23 % |
| Folate: |
110 mcg |
50 % |
| Calcium: |
54 mg |
5 % |
| Iron: |
3 mg |
17 % |
| Calories from Fat: |
41% |
|
|
