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Greek lentil salad

Photo: Heart and Stroke Foundation (www.heartandstroke.ca)

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