Provencal Lentil & Vegetable Salad

• 2 cups water
• 1 cup dry green lentils, rinsed
• 2 cups loosely packed chopped baby spinach leaves
• 1 cup grape tomatoes, chopped
• 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1/2 cup each chopped red onions and yellow peppers
• 1/3 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
• 1/4 cup finely chopped fresh mint

1. Bring water to boil in medium saucepan.
2. Add lentils; cook 15 to 20 min.
3. or just until lentils are tender.
4. Drain well; place in large bowl; cool to room temperature.
5. Add remaining ingredients just before serving; mix lightly.

water, green lentils, baby spinach, grape tomatoes, oregano, red onions, tomato, fresh mint

Taken from www.kraftrecipes.com/recipes/provencal-lentil-vegetable-salad-145196.aspx (may not work)