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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
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.
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Nutrition Facts
Serving Size
Servings Per Container 10
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| Amount Per Serving |
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Calories
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Calories From Fat
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% Daily Value *
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Total Fat
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Cholesterol
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Sodium
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Total Carbohydrate
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Protein
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Vitamin A
%
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• |
Vitamin C
%
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Calcium
%
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• |
Iron
%
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| * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,2500 |
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| 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 |
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300g |
375g |
| Dietary Fiber |
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25g |
30g |
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| Calories per gram: |
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Fat 9 •
Carbohydrate 4 •
Protein 4
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