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Greek Lentil Salad
Source: CanolaInfo Virtual Test Kitchen, Category:
Salad
This is a salad that is repeated over and over at our family functions. The lentils add a delicious twist to your everyday Greek salad.
Ingredients:
- 2 cups lentils or black beans, cooked 500 mL
- 1 cup chopped cucumber 250 mL
- 1/2 cup chopped onion (red is great!) 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
- 2 Tbsp lemon juice 30 mL
- 1/2 tsp each salt and pepper 2 mL
- 1 Tbsp red wine vinegar 15 mL
- 2 cloves garlic, minced
- 2 tsp dry crumbled oregano 10 mL
- 2 tsp dry crumbled parsley or mint 10 mL
- 2 tsp dry crumbled basil 10 mL
- 1 tsp Greek seasoning 5 mL
- 1/3 cup canola oil 75 mL
Instructions:
1. Combine salad ingredients. In a separate bowl combine vinaigrette ingredients. Pour over salad mixture. Stir to combine. Tastes even better the next day!
Yield: 16 servings.
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| Per Serving |
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| Calories |
101 |
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| Fat |
6 |
g |
| Saturated Fat |
1 |
g |
| Cholesterol |
4 |
mg |
| Sodium |
291 |
mg |
| Carbohydrates |
9 |
g |
| Fibre |
2 |
g |
| Protein |
4 |
g |
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