Packed full of flavor and nutrients, this salad will please both vegetarians and meat-eaters alike!
Ingredients
For the Salad
- 2 cups green lentils
- 1 cup Swiss chard or kale, chopped
- ½ cup roasted red peppers, chopped
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup cherry tomatoes, halved
- 1 cup English cucumber, chopped
- ¾ cup Kalamata olives, chopped
- ¼ cup red onion, sliced
- feta cheese
- 3 tbsp fresh parsley, chopped
For the Dressing
- 2½ tbsp olive oil
- 1 tbsp red wine vinegar
- ½ tsp Dijon mustard
- ¼ tsp pure maple syrup
- ½ tsp dried oregano
- Salt and black pepper, to taste
How to Make It
- Wash and drain the lentils. Place them in a large pot with about 5-6 cups of water over medium-high heat. Bring to a boil, reduce heat and simmer for about 20-25 minutes or until lentils are cooked. Drain of excess water, if any.
- In a large bowl, combine the ingredients for the dressing. Add in the ingredients for the salad and toss well to combine. Enjoy!