Summer Lentil Salad

Fresh salad great all year round, but especially during the summer served cold.

Step: 1

Combine water and lentils in a pot and bring to a boil; cook at a boil until the lentils are tender but not mushy, 15 to 20 minutes. Drain and rinse with cold water to cool.

Step: 2

Gently toss lentils, celery, and red onion together in a large bowl. Whisk balsamic vinegar, white vinegar, olive oil, and oregano together in separate bowl; drizzle over lentil mixture and toss to coat.

Step: 3

Cover bowl with plastic wrap and refrigerate at least 1 hour, up to 2 days.

Per Serving: 326 calories; protein 17g; carbohydrates 43.1g; fat 9.9g; sodium 25.7mg.

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