Thursday, June 11, 2009

Greek Lentil Salad with Bulgur

Bulgur is protein packed! Add the beans and you have a great protein filled recipe!

Greek Vinaigrette
1/3 cup olive oil
3 tbsp red wine vinegar
1 tbsp lemon juice
1 tbsp splenda
1 teaspoon Dijon mustard
3/4 teaspoon oregano

1 1/2 cups water
3/4 cups Bulgur
1 (15 oz) can lentils, rinsed, drained
1 medium tomato cut into wedges
1 small cucumber, quartered lengthwise and sliced into small pieces
1/3 cup chopped onion
1/4 cup sliced black olives (I leave these out)
3/4 cup crumbled feta cheese

For the Vinaigrette, combine the olive oil, red wine vinegar, lemon juice, splenda, Dijon mustard, and oregano in a jar with a tight fitting lid. Cover and shake well until blended.

For the Salad: bring the water to a boil. Pour the boiling water over the Bulgur in a heatproof bowl. Cover and let stand for 30 mins. Drain. Combine the Bulgar, lentils, tomato, cucumber, onion and black olives in a large bowl. Pour the vinaigrette over the salad and toss well. Chill, covered for 2 to 8 hrs. Stir in the feta cheese immediately before serving.

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