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Greek Lentil Salad
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Ingredients
1 – 19 oz can lentils, rinsed and drained
1 c. cucumber, diced
½ c. calamata olives
¼ c. fresh parsley, chopped
½ c. onion, chopped
¼ c. olive oil
1 ½ c. grape tomatoes, halved
¼ c. lemon juice
½ c. green peppers, chopped
1 T. dried oregano
Directions
In a large bowl, combine lentils, olives, onion, tomatoes, green peppers, cucumbers, feta cheese and parsley.
Whisk oil, lemon juice and oregano together. Add parsley to salad and toss with dressing to coat. Can be eaten right away or covered and left in fridge to marinate for 2 hours before serving. Salad can be made a day in advance.
This salad is a source of iron and foliates. It’s quick to prepare and has classic Mediterranean flavors.
Nutrition Facts
Serving Size
Servings Per Container
10
Amount Per Serving
Calories
Calories From Fat
% Daily Value *
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
%
•
Vitamin C
%
Calcium
%
•
Iron
%
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories
2,000
2,2500
Total Fat
Less than
65g
80g
Saturated Fat
Less than
20g
25g
Cholesterol
Less than
300mg
300mg
Sodium
Less than
2,400mg
2,400mg
Total Carbohydrate
300g
375g
Dietary Fiber
25g
30g
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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