Lentil and Olive Salad

Author: Canadian Living

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

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon anchovy paste
  • 1/2 teaspoon pepper
  • 1 can green lentils drained and rinsed
  • 1/4 cup black oil-cured olives pitted and coarsely chopped
  • 3 tablespoons chopped fresh oregano leaves
  • 3 tablespoons chopped fresh parsley

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
  • Fibre 0.0
  • Folate 85.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lentil and Olive Salad

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