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

Makes 6 servings, 1 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 280 calories; 16 g fat (4 g sat, 10 g mono); 7 mg cholesterol; 24 g carbohydrate; 13 g protein; 10 g fiber; 535 mg sodium, tk mg potassium


Nutrition bonus: Vitamin C (80% daily value), Fiber (41% dv), Vitamin A (15% dv).

MAKE AHEAD TIP: The salad will keep, covered, in the refrigerator for up to 8 hours.

Easy to make and tastes great. I used other herbs such as tarragon, oregano, and lemon basil which compliment this dish nicely too.

, San Francisco, CA

I think that so far this is the absolute best recipe I have come across on this site. I wish I wasn't trying to lose weight, because I could have eaten all of the servings myself! Didn't put the onions in 'cause I don't like them, but everything else was just wonderful. Very simple ingredients, but absolutely wonderful flavor.

Maureen, Peculiar, MO

I make this at least once a week and eat it all week long. It is so so good and so easy to make. I wish I had some right now!

Robin, Long Beach, CA

Wonderful recipe! I used a smaller amount of fat-free feta and decreased the olive oil and it still turned out great. Added some steamed chopped asparagus too and I thought that went nicely with the dish.

Rachel, Kirkland, WA