Greek Lentil Salad with Feta Vinaigrette
¾ cup uncooked lentils 1 cup grape tomatoes, halved
1 bay leaf ¼ cup crumbled reduced fat feta cheese
4 cups water 1 Tbsp vegetable broth
¼ cup chopped scallion 2 tsp olive oil
1 large stalk celery, chopped 1 tsp white wine vinegar
¼ to ½ tsp dried thyme ¼ to ½ tsp oregano
¼ tsp salt ¼ tsp black pepper
- Place lentils and bay leaf in a small pot. Add water; bring to a simmer. Cover partially. Cook over medium low heat 40 minutes or until lentils are tender but not mushy. Drain off water, discard bay leaf. Place lentils in serving bowl and set aside to cool. Add scallion, celery and tomatoes. Toss gently but well.
- Combine feta, broth, oil, vinegar, thyme, oregano, salt and pepper in a small bowl. Stir well. Pour over salad. Set aside 5 minutes for flavors to blend.
Makes 3 servings. (1 cup per serving)
236 kcal; 5 gm total fat; 2 gm sat fat; 16 gm PRO; 33 gm CHO; 3mg cholesterol; 16 gm dietary fiber; 380 mg sodium.
2 CHO Choices, 1 meat, ½ fat