Acropolis Salad Recipes
ACROPOLIS SALAD
I wanted a Greek lentil salad so I created this one with roasted eggplant and artichoke hearts! Hope you enjoy!
Provided by ChefLee
Categories Lentil
Time 40m
Yield 1 large salad, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Bring water to a boil then add lentils. Stir, then bring back up to a boil.
- Cover the lentils and turn down to a simmer then cook for 20 minutes or until lentils are tender and liquid is all soaked up.
- Put lentils in a bowl to cool.
- Preheat oven to 400 degrees F.
- Put your cubes of eggplant onto 2 baking sheets and toss them with the olive oil, salt, pepper, and garlic powder.
- Roast the eggplant for 10 minutes then remove them to a bowl to cool.
- Chop the drained artichokes then add them along with the lentils and eggplant to a large salad bowl. Toss them together to mix. Add the reserved marinade, feta, and lemon juice and continue to toss.
- Finally, add the cucumber and toss one more time.
- Serve immediately warm or may chill for a cold salad.
- Garnish with chopped fresh parsley upon serving. (optional).
Nutrition Facts : Calories 251.9, Fat 11.1, SaturatedFat 2.7, Cholesterol 8.3, Sodium 276, Carbohydrate 29.4, Fiber 15.1, Sugar 4.7, Protein 11.3
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