Greek Lentil Salad
INGRÉDIENTS
- Salad
- 2 cups lentils or black beans, cooked 500 mL
- 1 cup chopped cucumber 250 mL
- 1/2 cup chopped red onion 125 mL
- 2 tomatoes, chopped
- 1 yellow pepper, chopped
- 1 cup chopped cauliflower 250 mL
- 1/2 cup chopped parsley 125 mL
- 1/4 cup feta cheese, crumbled 60 mL
- 1/2 cup sliced black olives 125 mL
- Vinaigrette
- 2 Tbsp lemon juice 30 mL
- 1 tsp pepper 2 mL
- 1 Tbsp red wine vinegar 15 mL
- 2 cloves garlic, minced
- 2 tsp dry crumbled oregano 10 mL
- 2 tsp dry crumbled parsley or mint 10 mL
- 2 tsp dry crumbled basil 10 mL
- 1/3 cup canola oil 75 mL
PRÉPARATION
- 1. Combine salad ingredients. In a separate bowl combine vinaigrette ingredients. Pour over salad mixture. Stir to combine. Tastes even better the next day!
RENDEMENT
8 servings
PORTION
3/4 cup (175 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 190 |
| Lipides | 12 g |
| Gras saturés | 1.5 g |
| Cholestérol | 5 mg |
| Glucides | 17 g |
| Fibres | 6 g |
| Sucres | 3 g |
| Protéines | 6 g |
| Sodium | 240 mg |
| Potassium | 460 mg |
