Mediterranean Lentil Salad

Did you miss me?  It was an unplanned leave for a few days and  it was much needed! Time to rejuvenate a little…part of my “wellness” plan this year!

Work/life was beginning to feel a little unbalanced, what better way to gain a little balance than a couple of days off– feet up, a good book, a happy family and good food?

When you’re ready for your Wellness Siesta, try this one–good for lunch, good for dinner, good as a side dish too!

Mediterranean Lentil Salad (adapted from Victorian Epicure)
1/3 cup Greek Style Salad dressing
1 can (19oz) lentils (drained and rinsed) or 2 cups cooked red or green lentil
1 large tomato chopped
1 red pepper chopped
1/2 green pepper chopped *
2-3 green onion chopped
1/2 cup feta cheese crumbled
s&p to taste


*this recipe originally called for roasted peppers–easy to do follow the directions here, but I often just add the fresh peppers–both ways are yummy.


Add all ingredients and toss.  Allow to sit for at 1/2 hour or so…the longer the better!  Will last for a couple of days in the fridge, so make some extra for lunch!