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Greek lentil salad

The lentils add a delicious twist to this Greek salad. It tastes even better the next day!
Recipe and photo provided by CanolaInfo.org

16 servings / 15 min

Prep 15 min / Cook 0 min

Ingredients

Salad:

  • 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

Vinaigrette:

  • 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
  1. Combine salad ingredients. In a separate bowl combine vinaigrette ingredients. Pour over salad mixture. Stir to combine.
Nutritional info per serving (1 cup/250 ml)
  • Calories 100
  • Protein 4 g
  • Total Fat 6 g
    Saturated Fat 1 g
    Cholesterol 2 mg
  • Carbohydrates 9 g
    Fibre 3 g
    Sugars 2 g
    Added sugars 0 g
  • Sodium 65 mg
  • Potassium 165 mg