Lentil Feta Salad
422 people added this to their Recipe Box
This recipe makes 6 servings
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 |
This is a quick and substantial side dish.
Ingredients
- 1/2 cup slivered almonds
- 1 cup dried green lentils
- 2 garlic cloves
- 1/4 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp finely chopped fresh oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1-1/2 cups diced cucumbers
- 1 cup halved cherry tomatoes
- 1/2 cup diced red onions, or sweet onion
- 2 tbsp chopped fresh parsley
- 3/4 cup 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
- Keywords : Sides; Salad; Heart-healthy; Feta; Lentils; Make-Ahead; Cucumbers; Tomatoes;
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