Lentil & Feta Salad
with Caramelized Onion Vinaigrette | 2 Servings
- Milk
This refreshing vegetarian salad features protein-packed lentils, peppery arugula, and a cabbage and carrot mix, tossed in a tangy caramelized onion vinaigrette made with sherry vinegar. It’s finished with a shower of salty feta cheese.
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
2 ounce
Arugula
1 unit
Lentils
2 ounce
Roasted Onion & Garlic Spread
4 ounce
Red Cabbage and Carrot Mix
10 teaspoon
Sherry Vinegar
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Pepper
teaspoon (tsp)
Sugar
tablespoon (tbsp)
Olive Oil
Nutrition Values
Cooking Steps
Wash and dry produce. Strain and rinse lentils; pat dry with paper towels. In a small bowl, whisk together vinegar, roasted garlic and onion spread, 2 TBSP olive oil, ½ tsp sugar, salt, and pepper until blended. In a large bowl, combine lentils, cabbage and carrot mix, and arugula. Drizzle with as much dressing as you like and toss until evenly coated. Season to taste with more salt and pepper if desired. Divide salad between plates; top with feta and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Most found the salad tasty and satisfying, though opinions on the dressing were split — some loved the garlic-forward vinaigrette; others found it too sweet or too tart 🌶️.
- Ease of prep: This salad is quick to assemble and easy enough to take on the go, even camping.
- Suggestions: Use only part of the dressing to control sweetness and tartness; one reviewer found halving it worked perfectly. Dress and toss right before serving — packing it ahead made the arugula and cabbage soggy.
- Leftovers: One reviewer regularly uses this as a weekly meal-prep lunch, pairing it with salmon for a complete and healthy meal.
