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Greek Lentil Salad Printer Friendly 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