Lemony Lentil Salad with Feta

From EatingWell: The Essential EatingWell Cookbook (2004) — Subscribe Now!

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

Nutrition Profile

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.

Tips & Notes

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

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.

Nutrition Bonus: Vitamin c (80% dv); Fiber (41% dv); Vitamin A (15% dv).

1 Carbohydrate Serving

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