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
- 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.