Greek Lentil Salad recipe

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Ingredients

2 (15 ounce) cans brown lentils
1 cup crumbled feta cheese
½ (16 ounce) bottle Greek, or other vinaigrette salad dressing
1 English cucumber, peeled and diced
1 beefsteak tomato, diced
1 large red onion, diced

Nutrition Info

297.8 calories
carbohydrate: 27.1 g
cholesterol: 22.3 mg
fat: 15.8 g
fiber: 10.4 g
protein: 12.9 g
saturatedFat: 5.4 g
servingSize: -
sodium: 1054 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Strain lentils and place in a large bowl. Pour in 1/2 of the salad dressing, and stir to coat. Place in the refrigerator while preparing other vegetables. Add feta cheese, cucumber, tomato, and red onion. Cover, and refrigerate for 1 hour.

  2. Stir in remaining dressing when ready to serve. May be kept, covered, in the refrigerator for up to 3 days.

Recipe Yield

6 servings

Recipe Note

This is a delicious salad or side dish that may be kept for up to 3 days in the refrigerator, if covered. Just moisten with additional salad dressing when ready to use.

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