Greek Lentil Salad
Ingredients
- 3 (15-oz) cans lentils, drained and rinsed
- 1 (12-oz) jar marinated quartered artichoke hearts, drained
- 1 English cucumber, halved lengthwise and thinly sliced
- 1 pint grape tomatoes, halved
- ¼ cup chopped fresh basil
- 1 (10-oz) pkg baby spinach
- 1 cup crumbled feta cheese
- ⅓ cup olive oil vinaigrette
Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
377
|
377
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 21 | 21 |
| Carb (g) | 40 | 40 |
| Fiber (g) | 18 | 18 |
| Sodium (mg) | 703 | 703 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 0 | 0 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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