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

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