Greek Lentil Salad

Ingredients

• 4 cups cooked brown lentils (or 2 cans, 19 oz/540 mL EACH; drain and rinse well)
• 1-1/2 cups quartered grape tomatoes
• 1-1/2 cups peeled and diced English cucumber
• 1 cup diced green bell pepper
• ¾ cup diced or very thinly sliced red onions
• ½ cup pitted Kalamata olives
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped fresh mint leaves (see cooking tip)
• 4 oz (120 g) light feta cheese, crumbled (about 1 cup)
• ***Dressing***                                                                                                                                                                                           
• 3tbsp olive oil
• 3 tbsp freshly squeezed lemon juice
• 1 tbsp apple cider vinegar
• 2 tsp honey
• 1 tsp Dijon mustard
• 1 tsp minced garlic
• ½ tsp dried oregano
• ½ tsp each salt and freshly ground black pepper

Directions

Combine all salad ingredients in a large bowl and mix well. 
Whisk together dressing ingredients in a small bowl or measuring cup. Pour over salad.  Stir gently.
Cover and refrigerate for at least 2 hours before serving.
Keep in fridge for a few days.

Notes

Per cup: 209 calories, 8.1 g total fat (1.9 g saturated fat), 11 g protein, 25 g carbohydrate, 8.6 g fiber, 4 mg cholesterol, 413 mg sodium

Cooking Tip: You can use fresh dill instead of mint, but reduce the amount to 3 tablespoons

Recipe from http://janetandgreta.com/recipe/greek-lentil-salad/