Lentil Salad with Greek Dressing Recipe

10 servings | serving size: ½ cup

When preparing this recipe, start with clean countertops and utensils. Wash hands with soap and water. Wash the whole, fresh produce by rinsing parsley and gently rubbing the tomatoes, cucumber, pepper, onion, and lemon under cold, running water. Prewashed, packaged items do not require further washing.

Ingredients

• 2 cups cooked lentils, cooled
• 1½ cups halved grape tomatoes
• 1 cup diced cucumber
• ½ cup chopped green pepper
• ½ cup diced red onion
• ½ cup halved kalamata olives
• ¼ cup crumbled reduced-fat feta cheese
• ¼ cup chopped fresh parsley

Greek Dressing:

• ¼ cup olive oil
• ¼ cup red wine vinegar
• 1½ Tablespoons lemon juice (juice from about ½ lemon)
• 1 Tablespoon dried oregano
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• Ground black pepper to taste

Directions

1. In a large bowl, combine the lentils, tomatoes, cucumber, green pepper, onion, olives, feta cheese, and parsley.
2. In a jar with a tight-fitting lid, prepare the dressing by combining the olive oil, vinegar, lemon juice, oregano, mustard, garlic powder, and black pepper. Shake well until combined.
3. Pour the dressing over the salad and toss gently until evenly coated
4. Serve immediately or cover and let stand in the refrigerator to marinate for 2 hours before serving.

Tips

• 1 cup dried lentils yields about 2½ cups cooked. Visit Lentils.org for more information on preparing lentils.
• The salad can be served on its own or in a bed of greens. For maximum flavor, prepare the salad with the dressing 1 day in advance.

Recipe adapted from Lentils.org. n.d. "Greek Lentil Salad."