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Hi...
I served this for dinner tonight along with the Mennonite Crockpot Pork Chops...This salad is really good...lots of great flavors! I couldn't find canned lentils, so I used the dry lentils I had at home...I cooked about a cup of dry lentils in water in a saucepan for about 45-60 minutes or until tender....the 1 cup of dry lentils made up a little more than 2 cups of cooked lentils..
Enjoy!
hugs,
peg
Lentil Salad
2 (15 ounce) cans brown lentils
1 cup crumbled feta cheese
1/2 (16 ounce) bottle Greek, or other vinaigrette salad dressing
1 English cucumber, peeled and diced
1 beefsteak tomato, diced
1 large red onion, diced
Strain lentils and place in a large bowl. Pour in 1/2 of the salad dressing, and stir to coat. Place in the refrigerator while preparing other vegetables. Add feta cheese, cucumber, tomato, and red onion. Cover, and refrigerate for 1 hour.
Stir in remaining dressing when ready to serve. May be kept, covered, in the refrigerator for up to 3 days.
Dorie
http://groups.yahoo.com/group/DelectableDesserts/
Recipe source: Recipe_Swap yahoo group, submitted by Dorie
PEG’S NOTE:
I couldn’t find lentils in a can, so I just cooked up 1 cup of dry lentils…cooked for about 45 to 60 minutes and then drained. This makes about 2 cups of cooked lentils.
I served this for dinner tonight along with the Mennonite Crockpot Pork Chops...This salad is really good...lots of great flavors! I couldn't find canned lentils, so I used the dry lentils I had at home...I cooked about a cup of dry lentils in water in a saucepan for about 45-60 minutes or until tender....the 1 cup of dry lentils made up a little more than 2 cups of cooked lentils..
Enjoy!
hugs,
peg
Lentil Salad
2 (15 ounce) cans brown lentils
1 cup crumbled feta cheese
1/2 (16 ounce) bottle Greek, or other vinaigrette salad dressing
1 English cucumber, peeled and diced
1 beefsteak tomato, diced
1 large red onion, diced
Strain lentils and place in a large bowl. Pour in 1/2 of the salad dressing, and stir to coat. Place in the refrigerator while preparing other vegetables. Add feta cheese, cucumber, tomato, and red onion. Cover, and refrigerate for 1 hour.
Stir in remaining dressing when ready to serve. May be kept, covered, in the refrigerator for up to 3 days.
Dorie
http://groups.yahoo.com/group/DelectableDesserts/
Recipe source: Recipe_Swap yahoo group, submitted by Dorie
PEG’S NOTE:
I couldn’t find lentils in a can, so I just cooked up 1 cup of dry lentils…cooked for about 45 to 60 minutes and then drained. This makes about 2 cups of cooked lentils.