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Lemony Lentil Salad with Feta

:  The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.5 (13 votes)

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


READER'S COMMENT:
"This salad is delicious. I make it exactly according to the recipe & serve it alongside Eating Well's Golden Summer Squash & Corn Soup. Yum! "
Lemony Lentil Salad with Feta Recipe

Makes: 6 servings, 1 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

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

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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.

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).

Carbohydrate Servings: 1

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


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Recipe Categories

Style/Theme
Vegetarian
Make ahead instructions
Quick (total 30 min. or less)
Type of Dish
Main dish, vegetarian
Salad, main dish
Ease of Preparation
Easy
Ethnic/Regional
Middle Eastern
Total Time
30 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Healthy weight
High fiber
Gluten free
Servings
6
Main Ingredient
Beans/Legumes
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
The Essential EatingWell Cookbook (2004)
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