Lemony Lentil Salad with Feta

http://www.eatingwell.com/recipes/lemony_lentil_salad_with_feta.html

From EatingWell:  The Essential EatingWell Cookbook (2004)

Serve this Middle Eastern-inspired salad with whole-wheat pitas and melon wedges.

6 servings, 1 cup each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1/3 cup lemon juice
• 1/3 cup chopped fresh dill
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 1/3 cup extra-virgin olive oil
• 2 15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils
• 1 cup crumbled feta cheese, (about 4 ounces)
• 1 medium red bell pepper, seeded and diced (about 1 cup)
• 1 cup diced seedless cucumber
• 1/2 cup finely chopped red onion

Preparation

1. Whisk lemon juice, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil. Add lentils, feta, bell pepper, cucumber and onion; toss to coat.

Nutrition

Per serving : 280 Calories; 16 g Fat; 4 g Sat; 10 g Mono; 7 mg Cholesterol; 24 g Carbohydrates; 13 g Protein; 11 g Fiber; 535 mg Sodium; 110 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1/2 vegetable, 1 lean meat, 1/2 medium-fat meat, 2 1/2 fat

Tips & Notes

• Make Ahead Tip: The salad will keep, covered, in the refrigerator for up to 8 hours.