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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
2 cups water
2
1 cup dry green lentils, rinsed
3
2 cups loosely packed chopped baby spinach leaves
4
1 cup grape tomatoes, chopped
5
1/2 cup crumbled feta cheese with garlic and herbs
6
1/2 cup each chopped red onions and yellow peppers
7
1/3 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
8
1/4 cup finely chopped fresh mint
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How do I make it ?
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Step 1
Bring water to boil in medium saucepan. Add lentils; cook 15 to 20 min. or just until lentils are tender. Drain well; place in large bowl; cool to room temperature. Step 2
Add remaining ingredients just before serving; mix lightly. Kraft Kitchen Tips!
Make Ahead
Salad ingredients can be prepped ahead of time. Cook the lentils as directed; drain well, then toss with 1 Tbsp. of the dressing. Combine remaining dressing with all remaining ingredients. Refrigerate lentils and salad separately up to 2 hours. Add lentils to salad just before serving; mix lightly.
Substitute
Substitute fresh parsley or basil for the mint.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value
Fat 6 g
Saturated fat 2 g
10 %
Cholesterol 10 mg
Sodium 290 mg
12 %
Carbohydrate 24 g
Fibre 6 g
Sugars 3 g
Protein 10 g
Vitamin A
30 %
Vitamin C
60 %
Calcium
8 %
Iron
20 %
Servings
6 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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