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Lentil: Greek-Style Salad with Spaghetti Squash

Source of Recipe

Unkown
Yield: 8 servings

3 tablespoons red wine vinegar
2 teaspoons extra-virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
3 cups cooked spaghetti squash
2 cups chopped tomato
1 cup diced cucumber
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup diced green bell pepper
1/4 cup diced red onion
2 tablespoons chopped pitted kalamata olives
1 (15.5-ounce) can chickpeas (garbanzo beans), drained

Combine first 6 ingredients in a bowl; stir well with a whisk. Combine squash and remaining ingredients in a large bowl. Add vinegar mixture;
toss well. Cover and chill.

One 1cupserving equals: CALORIES 125 (30% from fat); FAT 4.1g (sat 1.4g, mono 1.6g, poly 0.8g); PROTEIN 5.3g; CARB 18.2g; FIBER 3.1g; CHOL 6mg; IRON 1.8mg; SODIUM 261mg;