3 Pantry-Friendly Salad Recipes | The Foodie Dietitian | Kara Lydon

Ingredients

• 2 containers Leaf Farms Baby Crispy Green Lettuce (about 8 ounces lettuce)
• 1 cup dry green lentils (or black or brown lentils), rinsed and sorted
• 1/4 teaspoon salt
• 1/2 cup roasted red peppers (about 2 large peppers), chopped
• 1/4 cup sliced black olives
• 1/4 cup diced red onion
• 1/2 cup crumbled feta cheese
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice (from ~1 lemon)
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil