Lentil & Rice Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup dry french green lentils (makes about 2 1/2 - 3 cups cooked) 2 cups cooked Lundberg Wild Blend Brown Rice1 large cucumber, peeled, quartered, seeded & chopped1 yellow, red or orange bell pepper, chopped1/2 or 1/4 red onion chopped (depending on onion size and how strong it is)6 Campari tomaotes, seeded and chopped1 5 oz container feta crumbles2 tbsp Extra Vigin Olive Oil1/3 cup red wine vinegar2 tsp dijon mustard1 1/2 tsp dried basil 1/2 tsp garlic saltpepper to taste
Sort, wash, and cook lentils according to pkg directions. (If rice isn't precooked, cook it now too.) While lentils are cooking, chop & seed all of the vegetables - cucumber, pepper, onion, & tomatoes. Make dressing of red wine vinegar, olive oil, dijon mustard, dried basil, salt & pepper. Whisk to blend. When Lentils are done, drain and rinse in cold water. Drain well. Combine with rice, vegetables, dressing and feta cheese. Stir to combine well and chill 1-2 hours in the refrigerator, allowing the flavors to combine. Serve cold.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENNIFERCLEMENT.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENNIFERCLEMENT.
Nutritional Info Amount Per Serving
- Calories: 282.3
- Total Fat: 8.8 g
- Cholesterol: 15.8 mg
- Sodium: 204.8 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 8.9 g
- Protein: 12.6 g
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