Salad Extravaganza

Almost 2 hours in the kitchen making 2 salads and prepping a third makes for a tiring Thursday evening. I just sat down for the first time at 8:30, tonight’s activities included a grocery store run, packing for the weekend for myself and Clifford and picking up the house I am ready to throw in the towel. I haven’t even eat dinner! Must get on that

My Step-Dad turned 50 a few weeks ago and we are heading to my hometown for a surprise party for him. My mom enlisted the help of everyone for food and I got tasked with salads. I figured I needed to make something fun, unique and healthy that everyone would enjoy. I made my go to Quinoa Party Salad, Mike’s favorite Lentil and Feta salad and I bought the ingredients for a Strawberry and Spinach Poppy Seed Salad.

I had every thing laid out and ready to get cookin’

Lentil and Feta Salad

Ingredients

2 cups cooked lentils

6 oz feta

1 red onion, diced

1 large cucumber, diced

1 cup chopped Italian Parsley

24 mint leaves

1 lemon, juiced and zested

1/4 cup extra virgin olive oil

Salt/Pepper

Directions

Cook lentils for about 20 minutes or until tender. Let cool slightly.

Add diced onion, cucumber and Italian Parsley to large bowl, top with feta, lemon zest, cooled lentils and lemon juice. Combine together and either serve at room temperature or cold.

While this is not my favorite salad since I despise lentils, Mike loves it and I have a feeling it will be a conversation starter at the party. I would bet money that 3/4 of the people there may have never had lentils!