Lentil Salad
Ingredients:
1 ¼ cups dried lentils
3 tbsp lemon juice
1 tsp olive oil
1 1/2 tsp dried thyme
1/4 tsp Morton Lite Salt
1/8 tsp coarsely ground pepper
1 clove garlic, crushed
1 1/2 cups quartered cherry tomatoes
1 cup diced cucumber
1/2 cup crumbled reduced-fat feta cheese
1/3 cup thinly sliced celery
Preparation:
Place lentils in a large saucepan; add water to cover 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well.
Combine lemon juice and next 5 ingredients in a bowl; stir with a wire whisk until blended. Add lentils, tomatoes, and next 3 ingredients; toss gently to coat. Serve Chilled.
Makes: 4 servings
Serving size: ¼ recipe
LA Exchange: 1 Protein, 1 Vegetable, ½ Dairy
