Roasted Red Pepper, Lentil and Feta Salad with Lemon Oregano Vinaigrette

Ingredients

• Lemon Oregano Vinaigrette
• 1 clove garlic, minced fine (or "pasted" with some coarse salt)
  
• 1 teaspoon lemon zest
  
• 2 tablespoons freshly squeezed lemon juice
  
• 1 tablespoon red wine vinegar
  
• ¹/₂ teaspoon honey
  
• ¹/₂ teaspoon dried oregano
  
• ¹/₂ teaspoon dijon mustard
  
• ¹/₄ cup extra virgn olive oil
  
• Kosher salt and freshly cracked black pepper
  

• Salad
• 1 small head of red leaf lettuce, chopped
  
• ²/₃ cup jarred roasted red peppers, chopped
  
• ¹/₂ cup cooked brown or green lentils
  
• 1 small carrot, peeled and sliced
  
• ¹/₄ small red onion, thinly sliced
  
• ¹/₄ cup almonds, toasted and coarsely chopped