Mediterranean Lentil Salad
Spicy Herbed Pita Wedges
Ingredients
- 3 (15-oz) cans low-sodium lentils, drained and rinsed
- 1 (12-oz) jar marinated quartered artichoke hearts, drained
- 1 seedless cucumber, halved lengthwise and thinly sliced
- 1 pint grape tomatoes, halved
- ¼ cup chopped fresh dill
- 1 (10-oz) pkg spinach
- ¾ cup crumbled feta cheese
- ⅓ cup refrigerated lemon-agave vinaigrette
Instructions
- Toss together lentils, artichokes, cucumber, tomatoes, and dill in a large bowl. Add spinach and cheese; toss. Drizzle with vinaigrette just before serving; toss.
Side Dish Ingredients
- 3 whole wheat pita bread rounds, halved
- 2 Tbsp olive oil
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ¼ tsp kosher salt
- ⅛ tsp crushed red pepper
Side Dish Instructions
- Preheat oven to 425°F. Cut pita rounds into wedges. Separate wedges, and place on a greased baking sheet; brush rough sides with oil. Sprinkle with thyme, rosemary, salt, and pepper.
- Bake 10 minutes or until toasted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
289
|
116
|
405
|
| Fat (g) | 12 | 5 | 17 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 16 | 3 | 19 |
| Carb (g) | 36 | 15 | 51 |
| Fiber (g) | 12 | 0 | 12 |
| Sodium (mg) | 814 | 194 | 1008 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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