Spring Salad with Arugula and Feta Recipe
On-spring colorful, delicious salad. Very easy to prepare.
Lunch Second Breakfast
(ground or fresh root for dressing)
In boiling water, pour lentils, cook over low heat with the lid closed for 25 minutes, at the end of cooking salt.
Prepare the dressing: mix balsamic vinegar, olive oil, lemon juice, ginger (if fresh – grate) and black pepper.
Wash and dry arugula.
Cut cherry and olives in half.
Feta cut into small cubes. Gently mix lentils with feta cheese, tomatoes and olives. Put arugula on a dish, put the salad on top and pour the dressing.
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