Acropolis Salad Recipes

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ACROPOLIS SALAD



Acropolis Salad image

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

2 small eggplants, cut into small cubes
1 1/4 cups dried lentils
1 3/4 cups water
5 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup marinated artichoke hearts, drained reserving 1/3 cup of their marinade (I like Cara Mia brand)
1 cup cucumber, peeled and cubed
1/2 cup feta cheese, crumbled
1 tablespoon fresh lemon juice

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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