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Lemony Lentil Salad with Feta

 

.
23

Yield

6

servings

Prep

10

min

Cook

0

min

Ready

20

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

cup lemon juice
cup dill weed
fresh and chopped
*
2 teaspoons dijon mustard
1 x salt
to taste
*
1 x black pepper
freshly ground to taste
*
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.

 

* not incl. in nutrient facts

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Comments

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?

 

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