Saturday, March 24, 2012

Recipe from the Farmer's Market Today

Below is the recipe that Theo and I had with us at the farmer's market today for Nutrition Month.  I had this recipe in a previous Nutrishus Newsletter, so you may have seen it already.  I also put in an order for the Pulse cookbooks so I hope to have some to hand out soon!

Greek Lentil Salad

Serving Size: 2/3 cup

Makes: 10 servings

Source of: Fibre, Potassium, Vitamin C
Good Source of: Iron
Excellent Source of: Folate


1- 540 mL can lentils, rinsed and drained 1- 19 fl oz can
125 mLcalamata olives1/2 cup
125 mLchopped onions1/2 cup
375 mL halved cherry tomatoes1 1/2 cups
125 mL chopped green peppers1/2 cup
250 mL sliced cucumber 1 cup
50 mL crumbled feta cheese 1/4 cup
50 mL fresh chopped parsley and/or cilantro 1/4 cup
50 mL olive oil 1/4 cup
50 mL lemon juice 1/4 cup
15 mL dried oregano 1 tbsp


IN a large bowl, combine lentils, olives, vegetables, and feta cheese.

WHISK dressing ingredients together.

ADD parsley and/or cilantro to salad and toss with dressing to coat.

CAN be eaten right away or covered and left in fridge to marinate for 2 hours before serving. Salad can be made a day in advance. Enjoy

Steph (Wheler) Langdon, RD
something nutrishus counselling & coaching