Greek Lentil Salad
This salad is easy to prepare and makes a hearty and filling side dish. Lentils are high in fibre and protein and a great source of folate, potassium, and iron. They are also naturally low in fat and sodium.
Ingredients:
| Lentils | 19 oz can | 540 mL |
| Calamata olives | ½ cup | 125 mL |
| Onion, chopped | ½ cup | 125 mL |
| Grape tomatoes, halved | 1 ½ cups | 375 mL |
| Green pepper, chopped | ½ cup | 125 mL |
| Cucumber, diced | 1 cup | 250 mL |
| Feta cheese, crumbled | ¼ cup | 50 mL |
| Fresh parsley, chopped | ¼ cup | 50 mL |
| Olive oil | ¼ cup | 50 mL |
| Lemon juice | ¼ cup | 50 mL |
| Dried oregano | 1 Tbsp | 15 mL |
Directions:
- In a large bowl, combine lentils, olives, onion, tomatoes, green peppers, cucumber, feta cheese, and parsley.
- Whisk oil, lemon juice, and oregano together.
- Toss salad with dressing.
- Can be eaten right away or chilled for 2 hours to marinate before serving.
Makes 10 servings (100 g /serving). 1 serving = 2/3 cup (175 mL)
