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Lentil and Feta Salad
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Cooking: none
Serves 4
229 kcals per serving and 11 g fat
1 (400g) can lentils, drained
1 small red onion, chopped
175g/6oz small tomatoes
quartered 100g/4oz feta cheese, drained and crumbled
1 (120g) bag herb salad leaves
FOR THE DRESSING:
2 tbsp olive oil
1 tbsp chopped fresh oregano or 1 tsp dried
1 tbsp balsamic vinegar
pinch of caster sugar
Empty the lentils into a large salad bowl, add the onions and season with salt and freshly ground black pepper. Add the tomatoes, feta and salad leaves and toss well. 2 Whisk all the dressing ingredients together and drizzle over the salad just before serving.
Submitted on 01/16/2008 by WendyAkers
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