Greek Lentil Salad

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%  


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