Mediterranean Lentil Salad
Ingredients
The lentils
The vinaigrette
-
½
cup
olive oil
-
¼
cup
red wine vinegar
-
1
tablespoon
Dijon mustard
-
1
clove
garlic
-
1
teaspoon
dried oregano
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
The salad
-
1
bunch
kale
-
2
cups
grape tomatoes
-
2
cups
hothouse cucumbers
-
1
cup
pitted Kalamata olives
-
½
red onion
thinly sliced
-
¼
cup
radishes
-
8
ounces
feta cheese
-
to taste
fresh herbs (basil, parsley, thyme, mint)
Instructions
- Boil 3 cups of water and add lentils, simmer until tender for about 15-20 minutes, then drain and cool.
- In a small bowl, whisk together olive oil, red wine vinegar, mustard, minced garlic, and oregano, seasoning with salt and pepper.
- In a large bowl, combine cooled lentils, tomatoes, cucumber, olives, red onion, and feta cheese.
- Drizzle the salad with vinaigrette, toss to combine, and garnish with fresh herbs if desired. Adjust seasoning with salt and pepper.
Nutrition Facts (estimated)
Servings
8
Calories
268
Total fat
17g
Total carbohydrates
22g
Total protein
9g
Sodium
302mg
Cholesterol
0mg
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