Prep: 10 mins
Cook: 0 mins
Serves: 6
Crunch your way through this salad complete with crumbled feta.


  • 1 x 400g can no-added-salt brown lentils, drained
  • 1/2 clove garlic, chopped
  • 2 spring onions (including green tops), sliced
  • 1 bunch English spinach leaves, shredded
  • 150 g reduced-fat feta cheese, crumbled
  • 1 punnet cherry tomatoes, halved
  • 2 tbs walnuts, chopped
  • 1/2 cup low-fat Italian salad dressing


  1. Combine lentils, garlic, onion, spinach and feta in a mixing bowl.
  2. Add tomatoes, walnuts and dressing.

Make your own low-fat Italian dressing by mixing juice from ½ lemon with 1 tablespoon of olive oil and a little Dijon mustard.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.


  • Use 250g cooked green beans instead of spinach.
  • Replace canned lentils with 1 1/2 cups cooked lentils. Always rinse lentils and pick out stones before cooking. Cook according to packet instructions. Be careful not to overcook as they will go mushy.
Serving Suggestion: Serve with roast pork loin or chicken.

Healthy tip!

Choose plain water or soda water in place of a sugary drink.

More tips

Nutrition Information

per serving per 100g
Energy 523 kJ 345 kJ
Protein 11.2 g 7.4 g
Fat, total 6.1 g 4 g
— saturated 2.6 g 1.7 g
Carbohydrate 4.9 g 3.2 g
— sugars 1.4 g 0.9 g
Sodium 294.1 mg 194.1 mg
Fibre 3.1 g 2.1 g

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Comments (1)

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    Hi, I made this salad for dinner, tonight. Yum! I added, Mediterranean olives, diced red capsicums and the suggested, green beans, Looking forward to trying other recipes, on this fab site. I tried to rate the recipe, but it didn’t work.
    Dianne Pymble-Ward
    Posted on: 05 Nov 18

Rating (1 ratings)