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Lentil Salad with Lemon Vinaigrette
A fresh and delicious summer salad recipe that is a perfect side dish recipe for dinner or main dish salad for lunch.
Course
Side Dish
Cuisine
American
Keyword
Lentil Salad
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Servings
8
Calories
202
kcal
Author
Shelby Law Ruttan
Ingredients
FOR THE SALAD
1
cup
lentils
cooked according to package
1
english cucumber
diced
1
cup
cherry tomatoes
quartered
1
cup
kalamata olives
pitted
½
cup
red onion
diced
½
cup
feta cheese
crumbled
1
tablespoon
fresh oregano
minced
FOR THE LEMON VINAIGRETTE
3
tablespoon
olive oil
2
tablespoon
lemon juice
freshly squeezed
1
teaspoon
dijon mustard
2
teaspoon
honey
1
clove
garlic
minced
½
teaspoon
salt
¼
teaspoon
black pepper
Instructions
In a large glass measuring cup, whisk together the olive oil, lemon juice, dijon mustard, honey, garlic, salt, and pepper. Set aside.
In a large mixing bowl, toss together the cooked lentils, cucumber, tomatoes, olives, red onion, feta cheese, and oregano.
Pour the lemon vinaigrette over top of the lentil salad and toss to coat.
Video
Nutrition
Calories:
202
kcal
|
Carbohydrates:
21
g
|
Protein:
8
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Cholesterol:
8
mg
|
Sodium:
525
mg
|
Potassium:
368
mg
|
Fiber:
9
g
|
Sugar:
4
g
|
Vitamin A:
258
IU
|
Vitamin C:
9
mg
|
Calcium:
91
mg
|
Iron:
3
mg