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Lentil Salad with Greek Dressing
Description
The lentils along with the bulgar wheat make this a very filling salad. The lentils are full of protein. I make this recipe for a vegetarian dinner and serve it with a nice crusty bread and some fruit.
Ingredients
At a glance
Main Course
Salads
Side Dish
Ethnic/Regional
Lenten Recipes
Serves
4
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1 1/2 cups water
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3/4 cups bulgar wheat
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1/4 teaspoon salt
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3/4 cup dry lentils
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2 cups water
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1 medium tomato, cut in bite size pieces
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1 medium cucumber, seeded and chopped
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1/2 cup red onion
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1- 21/4 ounce can of sliced pitted ripe olives, drained
Greek Dressing
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1/3 cup olive oil
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3 Tablespoons red wine vinegar
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1 Tablespoon sugar
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1 Tablespoon lemon juice
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1 teaspoon Dijon mustard
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1/2 teaspoon dried oregano
Methods/steps
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In a medium saucepan bring 1 1/2 cups of water to boil; remove from heat. Add the bulgar wheat and salt. Cover and let stand for 30 minutes. Drain and press bulgar to remove all water.
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Rinse lentils. In a saucepan add lentils to 2 cups of water. Bring to a boil, cover, reduce heat and simmer until tender 20-25 minutes. Drain, rinse with cold water, drain again.
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In a large bowl add the cooked bulgar, lentils, tomato, cucumber,onion and olives.
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Combine all dressing ingredients in a screw-top jar and shake well.
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Pour dressing over the salad.
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Top with feta cheese before serving.
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