I knew I liked blueberries, lentils and feta cheese. I just didn’t know I liked them together. This salad is quick to prepare and gets better lounging in the refrigerator for a day or two. It has a lovely, full taste that keeps on getting better, and best of all, it’s good for you. No meat, just a taste of cheese, lots of vegetables and fiber.
Summer lentil salad
2 cups cooked lentils
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon good-quality olive oil
2 scallions, minced
2 cups fresh blueberries, washed and picked over
2 cups English cucumber, peeled and grated or chopped
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
2 fresh mint leaves, snipped into tiny strips
Salt and pepper to taste
Cooking lentils is, of course, a breeze. They need only 20 minutes in boiling water to be ready to eat. Drain lentils in a colander. In small bowl combine vinegar, mustard, salt, pepper and oil with whisk. In salad bowl gently toss cooled lentils, blueberries, scallions, cucumber, tomatoes, cheese and mint leaves. This makes 4 entree-sized servings, only about 200 calories each (plus the few calories in the dressing). As a side dish, it’s probably 8 servings and a tasty accompaniment to grilled meat.
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