French Lentil Salad with Cranberries and Feta
6
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
Champagne
1 tsp(s)
Fresh tarragon
1½ tsp(s), minced
Dijon mustard
1 tsp(s)
Table salt
1¼ tsp(s)
Cooked celery
1 cup(s)
Uncooked scallions
4 cup(s), chopped (white & light green sections only ~1/2 cu
Dried cranberries
½ cup(s), coarsely chopped
Feta cheese
1 cup(s)
Dry lentils
1 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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