Food & Health

Greek Lentil Salad

Serving Size: 2/3 cup
Makes: 10 servings

Source of: Fibre, Potassium, Vitamin C
Good Source of: Iron
Excellent Source of: Folate
Vegetarian
Gluten-Free

Ingredients

1- 540 mL can
lentils, rinsed and drained
1- 19 fl oz can
125 mL
calamata olives
1/2 cup
125 mL
chopped onions
1/2 cup
375 mL
halved cherry tomatoes
1 1/2 cups
125 mL
chopped green peppers
1/2 cup
250 mL
sliced cucumber
1 cup
50 mL
crumbled feta cheese
1/4 cup
50 mL
fresh chopped parsley and/or cilantro
1/4 cup
 
Dressing:
50 mL
olive oil
1/4 cup
50 mL
lemon juice
1/4 cup
15 mL
dried oregano
1 tbsp


Directions

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

Nutrition Facts

Based on a 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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