Greek Lentil Salad
Course
Salad
Cuisine
Greek
Servings
10
– 2/3 cp servings
Servings
10
– 2/3 cp servings
Ingredients
21/2
cups
cooked Avion Harvest lentils
1/2
cup
calamata olives
1/2
cup
onions
chopped
1 1/2
cups
cherry tomatoes
halved
1/2
cup
green peppers
chopped
1
cucumber
sliced
1/4
cup
feta cheese
crumbled
1/4
cup
parsley and/or cilantro
fresh, chopped
Dressing
1/4
cup
olive oil
1/4
cup
lemon juice
1
tbsp
dried oregano
Instructions
IN a large bowl, combine lentils, olives, vegetables, and feta cheese.
WHISK dressing ingredients together.
ADD parsley and/or cilantro to salad and toss with dressing to coat.
CAN be eaten right away or covered and left in fridge to marinate for 2 hours before serving. Salad can be made a day in advance. Enjoy
Recipe Notes
(recipe courtesy of PulseCanada.com)
