Lentil Feta Salad

Tested Till Perfect

This is a quick and substantial side dish.

Servings: 6

Ingredients:

Nutritional Info
Per serving: about -
cal 305
pro 14 g
total fat 18 g
sat. fat 5 g
carb 25 g
fibre 6 g
chol 17 mg
sodium 532 mg
% RDI: -
calcium 14%
iron 29%
vit A 6%
vit C 13%
folate 89%
    1/2 cup (125 mL) slivered almonds
    1 cup (250 mL) dried green lentils
    2 cloves garlic
    1/4 cup (50 mL) extra-virgin olive oil
    3 tbsp (50 mL) red wine vinegar
    1 tbsp (15 mL) finely chopped fresh oregano
    1/4 tsp (1 mL) each salt and pepper
    1-1/2 cups (375 mL) diced cucumber
    1 cup (250 mL) halved cherry tomatoes
    1/2 cup (125 mL) diced sweet or red onion
    2 tbsp (25 mL) chopped fresh parsley
    3/4 cup (175 mL) crumbled feta cheese

Preparation:

In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes. Set aside.

Bring large pot of salted water to boil. Add lentils and garlic; reduce heat and simmer, uncovered, until tender, about 20 minutes. Drain and rinse in cold water; drain again. Discard garlic.

In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.)

Stir in almonds and all but 1/4 cup (50 mL) of the feta; sprinkle with remaining feta.

Source

Canadian Living Magazine: August 2007





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