Lentil Turkey Salad with Feta Cheese
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 6 servings
- Prep: 10 mins
- Cook: 30 mins
Use your favorite herbs and vegetables in this adaptable salad. Rotisserie chicken works well too.
Ingredients
- 1 1/4cups dried lentils
- 3tablespoons fresh lemon juice
- 1 1/2tablespoons extra-virgin olive oil
- 2tablespoons chopped fresh basil
- 1/2teaspoon salt
- 1/8teaspoon coarsely ground black pepper
- 1clove garlic, crushed
- 1 1/2cups quartered cherry tomatoes
- 1cup diced cucumber
- 1-- jalapeno pepper, seeded and diced
- 3/4cup (2 ounces) crumbled feta cheese
- 8ounces smoked turkey breast, shredded
Instructions
- Place lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer until tender, about 20 minutes. Drain well and transfer to a large bowl.
- Combine lemon juice, olive oil, basil, salt, pepper and garlic. Stir with a whisk until blended. Add to lentils. Add tomatoes, cucumbers, jalapeno, cheese and turkey; toss gently.
Nutritional Info *per serving
- Calories 290
- Glycemic Load 0
- Fat 8g
- Saturated Fat 3.5g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 3.5g
- Cholesterol 50mg
- Sodium 430mg
- Potassium 640mg
- Carbohydrate 28g
- Fiber 13g
- Sugars 3g
- Protein 25g
- Trans Fat 0g
- Vitamin A 10%
- Vitamin C 25%
- Calcium 15%
- Iron 20%
