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Feta, Spinach, and Lentil Salad
Source: dLife

Tiny French lentils are a perfect complement to the flavors of feta cheese and balsamic vinaigrette.

Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 104.9
Total Carbs 14.4 g
Dietary Fiber 4.2 g
Sugars 2.3 g
Total Fat 3.5 g
Saturated Fat 0.7 g
Unsaturated Fat 0.3 g
Potassium 213.2 mg
Protein 4.6 g
Sodium 65.9 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Rinse lentils. In medium saucepan, add lentils and garlic, cover with water and bring to a boil.
  2. Reduce heat and simmer until lentils are soft, about 25 minutes. Remove garlic and drain water. Set aside.
  3. Preheat broiler.
  4. Remove seeds from peppers and cut into quarters.
  5. On baking sheet, position peppers, skin side up, under broiler. Broil until skins are completely black.
  6. Remove from broiler and cool for 6 to 8 minutes. Remove skins and slice into strips.
  7. In serving bowl, mix lentils, peppers, spinach, and feta cheese.
  8. Drizzle oil and balsamic vinegar over salad. Sprinkle with sugar (or sugar substitute). Toss well and serve.

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