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GREEK LENTIL SALAD

By Kara Lydon of The Foodie Dietitian

For the Salad
 2 containers Leaf Farms Baby Crispy Green Lettuce (about 8 ounces lettuce)
 1 cup Dry green lentils (or black or brown lentils), rinsed and sorted
 ¼ tsp Salt
 ½ cup Roasted red peppers (about 2 large peppers), chopped
 ¼ cup Sliced black olives
 ¼ cup Diced red onion
 ½ cup Crumbled feta cheese
For the Dressing
 2 tbsp Red wine vinegar
 2 tbsp Lemon juice (from ~1 lemon)
 1 clove garlic, minced
 ½ tsp Dried oregano
 ½ tsp Salt
 ¼ tsp Freshly ground black pepper
 ½ cup Olive oil
For the Salad
1

In a medium saucepan, add lentils and 2 cups of water. Bring to a rapid simmer over medium-high heat. Reduce heat to low to maintain a gentle simmer.

2

Simmer uncovered until lentils are tender, about 20-30 minutes, adding more water to just cover lentils, as needed.

3

Drain remaining water and stir in salt to flavor lentils.

4

In a large bowl, add Spring Mix, cooked lentils, roasted red peppers, olives, onion, and feta cheese. Toss ingredients to combine.

5

Add desired amount of dressing and toss to evenly coat.

For the Dressing
6

In a small bowl, whisk together red wine vinegar, lemon juice, garlic, oregano, salt and pepper, until combined. While whisking, slowly pour in olive oil, whisking until emulsified.