Go Back
–+ servings
Print
lentils in a bowl with sun dried tomatoes, kale, feta and cucumbers

Lentil Salad with Sun Dried Tomato & Feta

A delicious vegetarian cold lentil salad with sun-dried tomato, feta, kale and cucumber and an olive oil and balsamic vinegar dressing

Course dinner, lunch, Main Course
Keyword lentil salad with sun dried tomato
Prep Time 10 minutes
Servings 4
Calories 328 kcal

Ingredients

  • 2 1/2 cup cooked brown lentils
  • 1 cup marinated sun-dried tomatoes
  • 2 cups chopped kale
  • 1 1/2 cup chopped cucumber
  • 1 cup feta cheese
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • sales and pepper to taste

Instructions

  1. In a large bowl, combine the lentils, sun-dried tomatoes, kale, cucumber, and feta cheese.

  2. In a small bowl, whisk together the olive oil and balsamic vinegar.

  3. Add the dressing to the salad and serve immediately or refrigerate in air tight container for up to 5 days.

Nutrition Facts
Lentil Salad with Sun Dried Tomato & Feta
Amount Per Serving (1 bowl)
Calories 328 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 17mg6%
Sodium 311mg14%
Potassium 1097mg31%
Carbohydrates 37g12%
Fiber 13g54%
Sugar 5g6%
Protein 17g34%
Vitamin A 3825IU77%
Vitamin C 63mg76%
Calcium 224mg22%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.