Lentils, endives, lamb’s lettuce, tomatoes and feta salad

Explore the vibrant flavors of the Mediterranean with this lentil salad featuring fresh endives, lamb's lettuce, juicy tomatoes, and creamy feta cheese.

Ingredients:

• 2 endives
• 1 tomato
• 1/3 cup lentils
• 3 handfuls lamb’s lettuce
• 1/4 feta
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 tablespoon mustard
• salt and pepper

Instructions:

1. Begin by cooking the lentils in water until they are tender, stirring occasionally and adding more water as needed. Testing the lentils with occasional water helps determine their doneness. Rinse them with cold water and refrigerate until ready to use.
2. While the lentils are cooking, slice the endive into strips after removing the core, and dice the tomato.
3. Arrange the lamb's lettuce, endive, and tomatoes in a bowl or a lunch container. Take the cooked lentils out of the fridge and add them to the bowl. Lastly, crumble feta cheese on top of the salad.
4. To prepare the dressing, combine olive oil, balsamic vinegar, mustard, salt, and pepper in a small bowl. Pour the dressing over the salad and toss everything together.

Summary:

• Calories: 547 kcal
• Fat: 30 g
• Protein: 20 g
• Carbs: 54 g
• Potassium: 1047 mg
• Magnesium: 66 mg