Oil-cured olives, often available at the deli counter, add an authentic touch to this earthy salad. However, for a milder dish, you could replace the olives with diced sweet green pepper.
- Portion size 500 servings
Ingredients
Method
In large bowl, whisk together oil, lemon juice, anchovy paste and pepper. Stir in lentils, olives and oregano. Cover and let stand for 1 hour. (Salad can be refrigerated in airtight container for up to 8 hours; let stand at room temperature for 30 minutes.)
Nutritional facts <b>Per 1/2 cup (125 mL):</b> about
- Sodium 537 mg
- Protein 9 g
- Calories 238.0
- Total fat 14 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 22 g
%RDI
- Iron 27.0
- Folate 85.0
- Calcium 3.0
- Vitamin A 2.0
- Vitamin C 10.0
