Orange and Lentil Greek Salad
Sourced from: Two Purple Figs
The orange, pear, and olive helps give this salad some extra flavor. Very healthy and tasty. The original recipe includes feta cheese but you can use a vegan substitute, omit entirely, or I sometimes use marinated artichoke hearts.
Ingredients
For The Lentils:
- 1/2 cup lentils green lentils or any kind you like
- 1 cup water
- 1/4 teaspoon salt
For the Salad:
- 3 cups spring mix
- 2 oranges sliced
- 1 red onion sliced
- 2 cups cherry tomatoes
- 1 pear sliced
- 2/3 cups kalamata olives pitted
- 1 cup cucumbers sliced
- 1/4 cup mint chopped
- 1/3 cup feta cheese in cubes, (optional, omit if vegan)
For the Dressing:
- 2 tablespoons pitted olives
- 1 tablespoon mustard
- 1 teaspoon dried oregano
- 1 clove garlic
- 1 tablespoon vinegar
- 2 tablespoons orange juice
- 2 tablespoons orange marmalade
- 1/4 cup olive oil
Instructions
Cook the lentil in the water, bring the water to boil on high heat. Then lower the heat to low and cook the lentils until tender for 25-30 mins. Once cooked, add the salt and cool the lentils to room temperature and colder.
Prepare the salad ingredients in the meantime.
For the dressing, place all the ingredients in a food processor and process until smooth.
To finish the salad, toss the salad ingredients, cooked lentils and salad dressing.
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