Summer lentil salad

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.