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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Feta, Spinach, and Lentil Salad

Source: dLife

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

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 3.5 Fat, 0.9 Vegetables, 0.6 Meat, 0.0 Other Carbs, 0.6 Starch, 0.1 Lean Meat

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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Servings

Ingredients

Directions

Rinse lentils. In medium saucepan, add lentils and garlic, cover with water and bring to a boil.
Reduce heat and simmer until lentils are soft, about 25 minutes. Remove garlic and drain water. Set aside.
Preheat broiler.
Remove seeds from peppers and cut into quarters.
On baking sheet, position peppers, skin side up, under broiler. Broil until skins are completely black.
Remove from broiler and cool for 6 to 8 minutes. Remove skins and slice into strips.
In serving bowl, mix lentils, peppers, spinach, and feta cheese.
Drizzle oil and balsamic vinegar over salad. Sprinkle with sugar (or sugar substitute). Toss well and serve.