6 Simple Summer Salads

Italian Lentil Salad

Makes: 4 servings

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 chopped

1 teaspoon cider vinegar

1/4 cup extra virgin olive oil

Freshly ground pepper

Pinch of sea salt

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