French Lentil Salad with Cranberries and Feta
5
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
French lentils stay al dente when cooked making them perfect for a light salad. This dish can be served warm or chilled and is a great dish to pack for a picnic!
Ingredients
Olive oil
1 tsp(s)
Champagne
1 tbsp(s)
Fresh tarragon
1½ tbsp(s)
Dijon mustard
1 tsp(s)
Table salt
1 tsp(s)
White pepper
¼ tsp(s)
Cooked celery
1 cup(s)
Crumbled feta cheese
¾ cup(s)
Uncooked scallions
4 cup(s)
Dried cranberries
½ cup(s)
Dry lentils
2 cup(s)
Instructions
1
Rinse and sort lentils, removing any debris. Place in a large saucepan and cover by a few inches with cold water. Bring to a boil and simmer 30 minutes or until tender. Drain well and cool. Whisk together olive oil, vinegar, tarragon, mustard, salt, and pepper and pour over lentils. Stir well. Fold in celery, feta, cranberries, and scallions.
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