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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
Serves
4
- 1 1/2 cups water
- 3/4 cups bulgar wheat
- 1/4 teaspoon salt
- 3/4 cup dry lentils
- 2 cups water
- 1 medium tomato, cut in bite size pieces
- 1 medium cucumber, seeded and chopped
- 1/2 cup red onion
- 1 2 1/4 ounce can of sliced pitted ripe olives, drained
Greek Dressing
- 1/3 cup olive oil
- 3 Tablespoons red wine vinegar
- 1 Tablespoon sugar
- 1 Tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
Methods/steps
- 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.
- 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.
- In a large bowl add the cooked bulgar, lentils, tomato, cucumber,onion and olives.
- Combine all dressing ingredients in a screw-top jar and shake well.
- Pour dressing over the salad.
- Top with feta cheese before serving.
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