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French Lentil Salad with Cranberries and Feta

6
Points® value
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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