Directions:
- Mix first 7 ingrediants for dressing in a jar. Shake well and set aside.
- Finely chop sun-dried tomatoes. Slice fennel into thin strips. Coarsely chop fennel fronds. Chop the artichoke hearts. Julienne the red pepper. Chop parsley. Break up feta cheese. Rinse and drain lentils, drain and chop olives.
- Place all salad ingrediants in a bowl and top with dressing. Mix well and taste to adjust seasoning.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 376.86 Kcal (1578 kJ) | ||
| Calories from fat | 111.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.4g | 19% | |
|---|---|---|---|
| Cholesterol | 8.34mg | 3% | |
| Sodium | 419.79mg | 17% | |
| Potassium | 846.91mg | 18% | |
| Total Carbs | 47.35g | 16% | |
| Sugars | 3.86g | 15% | |
| Dietary Fiber | 22.72g | 91% | |
| Protein | 19.79g | 40% | |
| Vitamin C | 31.1mg | 52% | |
| Iron | 6.1mg | 34% | |
| Calcium | 114.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 230.09 Kcal (963 kJ) | ||
| Calories from fat | 68.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.57g | 19% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 3% | |
| Sodium | 256.29mg | 17% | |
| Potassium | 517.07mg | 18% | |
| Total Carbs | 28.91g | 16% | |
| Sugars | 2.35g | 15% | |
| Dietary Fiber | 13.87g | 91% | |
| Protein | 12.08g | 40% | |
| Vitamin C | 19mg | 52% | |
| Iron | 3.7mg | 34% | |
| Calcium | 69.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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