Warm Lentil Salad with Grapes, Feta, and Mint

Ingredients

• 3 Tbs. olive oil
• 2 leeks, white and light green parts thinly sliced (1 ¾ cups)
• 2 Tbs. sherry vinegar
• 2 tsp. whole-grain mustard
• 1 17.6-oz. pkg. cooked lentils, gently broken apart, or 2 cups cooked lentil
• 1 ½ cups red grapes, halved
• ¼ cup chopped roasted pistachios
• + 3 more ingredients
• • 3 Tbs. finely chopped mint
  • 3 Tbs. finely chopped parsley
  • ¼ cup crumbled feta

View full recipe at SpringPad