Lentil Salad
| Yield: | 4 -6 serving |
| Categories: |
| 1 | c | Lentils |
| 1/4 | c | Minced red onion |
| 1 | md | Red pepper; peeled, seeded, cut into slivers |
| 1/2 | md | Cucumber; peeled, seeded, and diced |
| 1/4 | c | Finely chopped Italian Parsley |
| 1 | c | (4 oz) crumbled Feta cheese |
| 2 | c | Arugula leaves; torn into small pieces |
| BALSAMIC DRESSING | ||
| 2 | ts | Dijon mustard |
| 4 | tb | Balsamic vinegar |
| 1 | lg | Clove garlic; peeled and very finely minced/pressed |
| 1/2 | ts | Salt |
| 3 | tb | Olive oil |
| Fresh ground pepper to taste |
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