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Lentil Salad

In a medium mixing bowl, toss the lentils, pepper , cucumbers, and onions with the dressing and vinegar. Season with salt and pepper. top with the cheese crumbles. Serve immediately or refrigerate for up to 3 days.

Makes 4 (1 1/2) Cup Servings

Per serving: 214 calories, 13 g protein, 33 g carbs, 4 g fat, 4 mg cholesterol,
10 g fiber, 279 mg sodium

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2 cup steamed lentils, chilled
2 cups cubed red bell pepper
1 cups cubed cucumber
1 cup red onion, diced
3 tablespoon slow-fat, low-sugar, low-sodium balsamic vinaigrette dressing
Organic Balsamic Vinaigrette, Salad Dressing
4 tablespoon balsamic vinegar
Sea Salt, to taste
Fresh ground black pepper, to taste
2 ounces (1/2 cup) reduced-fat feta cheese crumbles
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