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Lentil Feta Salad

By The Canadian Living Test Ktichen

Tested till perfect

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Lentil Feta Salad

This recipe makes 6 servings

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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.

Source : Canadian Living Magazine: August 2007

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