Tangy Lentil Salad

Tangy Lentil Salad
SOURCE: Cooking Light YEAR: May 2000 PAGE: 190

INGREDIENTS FOR 4 SERVINGS:
2 cups water
1 cup dried lentils
1/2 teaspoon salt
1 bay leaf
1 cup diced seeded peeled cucumber
1/2 cup diced celery
1/4 cup diced red onion
1/4 cup orange juice
2 tablespoons white wine vinegar
4 teaspoons Dijon mustard
1/2 cup (2 ounces) crumbled feta cheese

INSTRUCTIONS: Serve this high-fiber meatless salad with crisp breadsticks and fresh fruit. It also doubles as a sandwich filling for lunch the next day. Transport it in a zip-top plastic bag, then spoon it into a pita pocket.

1. Combine the first 4 ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until tender. Drain well; discard bay leaf.
2. Combine the lentils, cucumber, celery, and onion in a medium bowl.
3. Combine orange juice, vinegar, and mustard; stir with a whisk. Add to lentil mixture.
4. Stir in cheese. Cover; chill thoroughly.

Yield: 4 servings (serving size: 1 cup).NUTRITIONAL INFORMATION:CALORIES 225 (16% from fat); FAT 3.9g (sat 2.2g, mono 0.7g, poly

Note from Karen: easily doubled for a larger crowd. Gets better as it sits for a day or 2.