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.
Prep: 25 minutes Total: 25 minutes
|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|
- 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 1 serving = ⅔ cup (175 mL)
Adapted from: Pulse Canada
Prepared By: Jennifer Broxterman, Registered Dietitian & Sarah Roney, BScH Foods & Nutrition student
NutritionRx Email: firstname.lastname@example.org Phone: (519) 520-9549 Website: www.nutritionrx.ca