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Feta-Cranberry Lentil Salad

 Feta-Cranberry Lentil Salad
An unusual combination of ingredients gives this salad its flavor. Sweet-tart cranberries are mixed with a tang of feta cheese to make it surprisingly tasty. —Alison Halasz, Pittsburgh, Pennsylvania
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 cup dried lentils, rinsed
  • 2 cups water
  • 2 bay leaves
  • 1/2 cup dried cranberries
  • 1/2 cup coarsely chopped walnuts, toasted
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon minced fresh parsley
  • 3 tablespoons vegetable oil
  • 2 teaspoons lemon juice
  • 1 teaspoon honey
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon coarsely ground pepper

Directions

  • In a small saucepan, combine the lentils, water and bay leaves; bring
  • to a boil. Reduce heat; cover and simmer for 20-25 minutes or until
  • lentils are tender. Drain and discard bay leaves. Rinse lentils in
  • cold water.
  • In a large bowl, combine the lentils, cranberries, walnuts, feta
  • cheese and parsley. In a small bowl, whisk the oil, lemon juice,
  • honey, salt and pepper. Pour over lentil mixture; toss to coat.
  • Refrigerate until serving. Yield: 4 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 435 calories,

2 of 2

Feta-Cranberry Lentil Salad (continued)

Nutritional Facts: 22 g fat (3 g saturated fat), 8 mg cholesterol, 1,026 mg sodium, 44 g carbohydrate, 17 g fiber, 20 g protein.