Recipe by mcress
"Although 'creamy' tells us it probably isn't healthy, these combined healthy ingredients provide a creamy texture that I just can't resist. After wanting to recreate a lentil salad I had from a local market, I realized I had made a salad more delicious than I had intended and it was nothing like I had been attempting to make. This salad is great as a side dish, a main salad, served on top of brown rice, or on top of a bed of lettuce."
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water, or as needed
cucumber, peeled and diced
yellow bell pepper, diced
extra-virgin olive oil, or more to taste
crumbled feta cheese, or more to taste
dried dill weed
ground sea salt
ground black pepper
Simple, light and very good. I could eat a pile of this. I will make it again with a bit of lemon or vinegar, but it is recommended to make as is first. This would be very good wrapped in a pita or served with pita chips.
This recipe is very good and fresh. I did use fresh Dill instead of the dried as called for in the recipe. I'll make this again.
Like the flavors, like that it is a cold salad, so it is good to take to get-togethers. Worked well with reduced fat feta cheese, and does not need, in my opinion, so much olive oil -- so then it ends up healthier.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Lentil Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 160
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