Feta-Cranberry Lentil Salad |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
An unusual combination of ingredients gives this salad its flavor. Sweet-tart cranberries are mixed with a tang of feta cheese to make it surprisingly tasty. Ingredients:
1 cup dried lentils, rinsed |
2 cups water |
2 bay leaves |
1/2 cup dried cranberries |
1/2 cup coarsely chopped walnuts, toasted |
1/2 cup crumbled feta cheese |
1 tablespoon minced fresh parsley |
3 tablespoons vegetable oil |
2 teaspoons lemon juice |
1 teaspoon honey |
1-1/2 teaspoons salt |
1/2 teaspoon coarsely ground pepper |
Directions:
1. In a small saucepan, combine the lentils, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender. Drain and discard bay leaves. Rinse lentils in cold water.
2. In a large bowl, combine the lentils, cranberries, walnuts, feta cheese and parsley. In a small bowl, whisk the oil, lemon juice, honey, salt and pepper. Pour over lentil mixture; toss to coat. Refrigerate until serving. Yield: 4 servings.
|
|