This main dish salad hits all the points a vegetarian looks for: earthy from lentils, sweet from beets and a touch of caramelized fennel, creamy and tangy from feta, rich and filling from a topping of fried eggs.
Lentil Salad: Dress cooked brown lentils, cucumber, parsley, and red onion with an easy red-wine vinegar dressing and top with chopped hard-cooked eggs. Serve this vegetarian main dish over a bed of greens for a satisfying lunch or dinner.
This recipe for chopped greek salad is a variety of fresh vegetables with chickpeas, creamy feta cheese and olives, all tossed in a greek lemon and herb vinaigrette. CER note - add quinoa, take out chickpeas, small bit of red onion