Lentil Feta Salad
Have I mentioned that I love food? But I don’t prioritize time for lots of cooking. This is my most recent FAVORITE quick meal. The original WW recipe was served warm and with mint, but that’s not my cup of tea (ahem) and I added corn. I think asparagus would be totally yummy and roast beets or pumpkin would rock my world. I can prep this quickly - within minutes and it gets better left to marinate overnight. It tastes great warm or cold, and it has lots of protien and fiber! Add some chicken if you want and some sliced tomatoes and it is a fantastic meal that sticks with you.
Lentil Feta Salad ( 6 servings, around 3 points per serving)
- 1 400g can brown lentils, rinsed
- 1 grams low fat feta, cut into small bits
- 1 cup frozen corn, cooked (I don’t used canned due to sodium)
- 1 medium green onion (scallion), chopped
- Garlic, fresh or granulated
- Lemon Juice, to taste
- 1 tablespoon of balsamic dressing (oil & vinegar dressing prepared with Good Seasons Zest Italian dressing packet mix, any italian dressing will do)
Throw all ingredients in a bowl and toss with lemon juice and balsamic dressing. EAT!!!
Refrigerate in an air-tight container.
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