6 Simple Summer Salads
Italian Lentil Salad
Makes: 4 servingsIngredients
2 cups cooked or canned lentils, rinsed and drained (about 15 ounces)
4 baby artichokes in water
1 red onion, halved lengthwise and cut into thin slivered wedges
6 ounces reduced-fat feta cheese, cut into cubes or crumbled
A handful of mixed fresh herbs, such as parsley, basil, and marjoram, coarsely choppedDressing
1 teaspoon cider vinegar
1/4 cup extra virgin olive oil
Freshly ground pepper
Pinch of sea saltDirections
In a large bowl, mix together lentils, vinegar, oil, and pepper. Add artichokes, onion, and feta; toss gently. Add salt and pepper to taste; sprinkle with the herbs and serve.
Nutrition Facts Per Serving: 340 calories, 19g protein, 25g carbohydrate, 20g fat (5g saturated), 9g fiber
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