Lentil Feta Salad
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.
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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