“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.” - by Heather
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- Stir in remaining dressing when ready to serve. May be kept, covered, in the refrigerator for up to 3 days.
Nutrition
Amount Per Serving (6 total)
- Calories
- 298 cal
- 15%
- Fat
- 15.8 g
- 24%
- Carbs
- 27.1 g
- 9%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"I am so addicted to this stuff! I didn't use onion, added some bell pepper, and used olive oil, vinegar, salt and pepper instead of Greek dressing. Also have used fresh dill, green onion...this is a..." See more really versatile recipe. "
Kimmy
"This salad was alright. I think next time, I would put more of the vegetables, and less of the lentils, as they don't have much taste. And maybe use a mix of grains, instead of just the lentils...." See more"
YMATLOSZ
"Wonderful salad! I made this while we were on vacation and ate it at almost every meal. I love lentils, but had not found a "wow" recipe in which to use them until this one. I've made it several ti..." See moremes since and will say that the choice of dressing really makes a difference. I'd recommend Ken's Healthy Options Olive Oil and Vinegar, or one of the other higher end dressings. I also added olives and green onions and used as a dip with pita triangles."
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