The lentils add a delicious twist to this Greek salad. It tastes even better the next day!
Ingredients
- 2 cups (500 mL) cooked lentils or use canned lentils, drained and rinsed
- 1 cup (250 mL) chopped cucumber
- 1/2 cup (125 mL) chopped red onion
- 2 tomatoes, chopped
- 1 yellow pepper, chopped
- 1 cup (250 mL) chopped cauliflower
- 1/2 cup (125 mL) chopped parsley
- 1/4 cup (50 mL) feta cheese, crumbled
- 1/2 cup (125 mL) sliced black olives
- 2 tbsp (25 mL) lemon juice
- 1/2 tsp (2 mL) ground black pepper
- 1 tbsp (15 mL) red wine vinegar
- 2 cloves garlic, minced
- 2 tsp (10 mL) dried oregano, crumbled
- 2 tsp (10 mL) dried mint, crumbled
- 2 tsp (10 mL) dried basil, crumbled
- 1/3 cup (75 mL) canola oil
Directions
Step 1
Combine salad ingredients. In a separate bowl combine vinaigrette ingredients. Pour over salad mixture. Stir to combine.
For more recipes, check out the Heart and Stroke Foundation of Canada Website: Heart and Stroke Foundation of Canada
