Serves: 4
Total Calories: 420
Prep time: 45 minutes
Total time: 45 minutes

1 1/2 cups water
3/4 cup bulgur wheat
1/4 teaspoon salt
3/4 cup dry lentils
2 cups water
2 medium tomatoes cut into thin wedges
1 small cucumber quartered lengthwise and sliced
1/2 cup chopped red or white onion
1/2 cup celery diced
1/2 green pepper chopped
1 (2 1/4-ounce) can sliced pitted ripe olives drained
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup crumbled feta or blue cheese
GREEK STYLE VINAIGRETTE
1/3 cup olive oil
1 1/2 tablespoons red wine vinegar
2 teaspoons sugar
1 tablespoon lemon juice
1 teaspoon Dijon style mustard
1/2 teaspoon dried oregano crushed

SALAD
In a medium saucepan, bring 1½ cups water to a boil; remove from heat. Stir in bulgur and salt. Cover; let stand for 30 minutes. Drain thoroughly, pressing bulgur to remove excess water.

Meanwhile, rinse lentils. In another medium saucepan, combine 2 cups water and lentils. Bring to a boil; reduce heat. Cover and simmer for 20 minutes or till tender; drain. Rinse with cold water; drain again.

In a large mixing bowl, combine cooked bulgur, cooked lentils, tomato, cucumber, onion, celery, green pepper, olives, salt, and pepper. Toss mixture with Greek-style vinaigrette. Cover and chill at least 4 hours or overnight. Before serving, stir in feta or blue cheese.

VINAIGRETTE
In a screw-top jar combine oil, vinegar, sugar, lemon juice, mustard, and oregano. Cover and shake well. Shake before using. Can be kept in the refrigerator for up to two weeks.

Nutritional Facts:

Serves: 4
Total Calories: 420
Calories from Fat: 199

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Greek Lentil Salad
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