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Ingredients
For the salad:
- 2 containers Leaf Farms Baby Crispy Green Lettuce (about 8 ounces lettuce)
- 1 cup dry green lentils (or black or brown lentils), rinsed and sorted
- 1/4 teaspoon salt
- 1/2 cup roasted red peppers (about 2 large peppers), chopped
- 1/4 cup sliced black olives
- 1/4 cup diced red onion
- 1/2 cup crumbled feta cheese
For the dressing:
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice (from ~1 lemon)
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
Instructions
For the salad:
- In a medium saucepan, add lentils and 2 cups of water. Bring to a rapid simmer over medium-high heat. Reduce heat to low to maintain a gentle simmer.
- Simmer uncovered until lentils are tender, about 20-30 minutes, adding more water to just cover lentils, as needed.
- Drain remaining water and stir in salt to flavor lentils.
- In a large bowl, add Spring Mix, cooked lentils, roasted red peppers, olives, onion, and feta cheese. Toss ingredients to combine.
- Add desired amount of dressing and toss to evenly coat.
For the dressing:
- In a small bowl, whisk together red wine vinegar, lemon juice, garlic, oregano, salt and pepper, until combined. While whisking, slowly pour in olive oil, whisking until emulsified.
Notes
- The salad and the dressing are very forgiving. Feel free to make substitutions and/or omissions based on what you have on hand!
- To make this vegan, omit cheese.
- You can make and store the dressing in a mason jar. Simply add ingredients and shake until emulsified, about 30 seconds.
- Dressing can be stored in the refrigerator for up to a week.
- Category: Salad
- Method: Pantry Staples
- Cuisine: Greek
Keywords: greek, lentil, salad, shelf stable, pantry staple