Lemony Lentil Salad with Feta
. 23
23
Ingredients
| ⅓ | cup |
lemon juice
|
|
| ⅓ | cup |
dill weed
fresh and chopped |
* |
| 2 | teaspoons |
dijon mustard
|
|
| 1 | x |
salt
to taste |
* |
| 1 | x |
black pepper
freshly ground to taste |
* |
| ⅓ | cup |
olive oil, extra-virgin
|
|
| 30 | ounces |
lentils
2 cans, rinsed, or 3 cups cooked brown or green lentils |
|
| 4 | ounces |
feta cheese
crumbled, 1 cup |
|
| 1 | medium |
sweet red bell peppers
seeded and diced, about 1 cup |
|
| 1 | cup |
cucumbers
diced seedless |
|
| ½ | cup |
red onion
finely chopped |
Directions
Whisk lemon juice, dill, mustard, salt and pepper in a large bowl.
Gradually whisk in oil.
Add lentils, feta, bell pepper, cucumber and onion; toss to coat.
Nutrition Facts
Serving Size 229g (8.1 oz)Amount per Serving
Calories 58125% of calories from fat
% Daily Value *
Total Fat 16g
25%
Saturated Fat 4g
18%
Trans Fat
0g
Cholesterol 11mg
4%
Sodium 165mg
7%
Total Carbohydrate
26g
26%
Dietary Fiber 38g
150%
Sugars g
Protein
67g
Vitamin A 15%
•
Vitamin C 65%
Calcium 14%
•
Iron 52%
* based on a 2,000 calorie diet
How is this calculated?
