Salads : Main dish salads Last Updated: Jul 28th, 2009 - 17:20:55 Greek-Style Lentil Salad By Sandra Woodruff  Printer friendly page Yield: 5 servings 1 cup dried French green or brown lentils 1 1/3 cups diced peeled and seeded cucumber 2/3 cup diced plum tomatoes 1/2 cup (packed) chopped fresh parsley 1/2 cup sliced scallions 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill 2/3 cup crumbled reduced-fat feta cheese DRESSING 2 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon crushed garlic 2 teaspoons Dijon mustard 1/2 teaspoon sea salt 1/2 teaspoon ground black pepper 1. Place the lentils and 3 cups water in a 2-quart pot and bring to a boil. Reduce the heat to maintain a simmer. Cover and cook for 25 to 30 minutes or until tender but not mushy. Drain well and discard any excess liquid. Transfer the lentils to a large bowl. 2. Combine the dressing ingredients in a small bowl and whisk to mix. Pour the dressing over the warm lentils. Cover and chill for 30 minutes or until the lentils have cooled. 3. Add the cucumber, tomatoes, scallions, parsley, and dill to the lentils and toss to mix. Cover and chill for at least 1 hour. Toss in the feta cheese just before serving. Nutritional Facts (per 1-cup serving) Calories: 223     Carbohydrates: 25 g      Fiber: 6.6 g      Fat: 8.2 g      Sat. Fat: 2.4 g Cholesterol: 6 mg      Protein: 13 g      Sodium: 559 mg      Calcium: 111 mg   Diabetic exchanges: 1 starch, 1 vegetable, 1 lean meat, 1 fat © Copyright 2005 by eatsmarttoday.com Top of Page