Greek Lentil Salad

Greek Lentil Salad is repeated over and over at our family functions. The lentils add a delicious twist to your everyday Greek salad.

Yield: 16 servings

This tastes even better the next day!

Ingredients

Salad

• 2 cups lentils or black beans, cooked 500 mL
• 1 cup chopped cucumber 250 mL
• 1/2 cup chopped red onion 125 mL
• 2 tomatoes, chopped
• 1 yellow pepper, chopped
• 1 cup chopped cauliflower 250 mL
• 1/2 cup chopped parsley 125 mL
• 1/4 cup feta cheese, crumbled 60 mL
• 1/2 cup sliced black olives 125 mL

Vinaigrette

• 2 tablespoons lemon juice 30 mL
• 1 teaspoon pepper 2 mL
• 1 tablespoon red wine vinegar 15 mL
• 2 cloves garlic, minced
• 2 teaspoons dry crumbled oregano 10 mL
• 2 teaspoons dry crumbled parsley or mint 10 mL
• 2 teaspoon dry crumbled basil 10 mL
• 1/3 cup canola oil 75 mL

Instructions

1. Combine salad ingredients.
2. In a separate bowl combine vinaigrette ingredients. Pour over salad mixture. Stir to combine.

Nutrition

Per serving: Calories 101 Total Fat 6g Saturated Fat 1g Cholesterol 4mg Carbohydrates 9g Fiber 2g Protein 4g Sodium 291mg

Attribution

Recipe and photo used with permission from: CanolaInfo