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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 247.5
  • Total Fat: 8.3 g
  • Cholesterol: 15.8 mg
  • Sodium: 211.3 mg
  • Total Carbs: 40.6 g
  • Dietary Fiber: 5.0 g
  • Protein: 7.5 g

View full nutritional breakdown of Lentil & Rice Salad w/ Spinach, Feta & Dried Cranberries calories by ingredient
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Lentil & Rice Salad w/ Spinach, Feta & Dried Cranberries

Submitted by: JENNIFERCLEMENT
Lentil & Rice Salad w/ Spinach, Feta & Dried Cranberries

Introduction

Inspired by a lentil salad at Whole Foods Market Inspired by a lentil salad at Whole Foods Market
Number of Servings: 8

Ingredients

    Salad:
    1 cup dry french green lentils (makes aprox 2 1/2 cups cooked)
    2 cups cooked Lundberg Wild Blend Brown rice
    1/2 red onion chopped
    1 cup dried cranberries (Craisins)
    5 oz container of feta crumbles
    4 large handfuls (approx 1 cup ea) of baby spinach leaves

    Dressing:
    2 tbsp olive oil
    juice of one lemon
    1 tbsp honey
    salt and pepper - to taste

Tips

Having precooked lentils and wild blend brown rice handy to use in recipes makes this dish go together fast!

This is easily made vegan by omitting the feta and using agave or brown rice syrup instead of honey.


Directions

Cook lentils. Rinse and cool. Stack spinach leaves on top of each other and chop into pieces, cutting both ways. When lentils are cool, combine with cooked rice, red onion, dried cranberries, feta, and chopped fresh spinach.
Combine dressing ingredients in a separate bowl and pour over salad. Toss well. Put in refrigerator and allow to chill and the flavors to combine - about 2-3 hours.

Serving Size: 8 1-cup servings






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