Lentil & Rice Salad
IntroductionGreat as a side dish or a light lunch. Great as a side dish or a light lunch.
1 cup dry french green lentils (makes about 2 1/2 - 3 cups cooked)
2 cups cooked Lundberg Wild Blend Brown Rice
1 large cucumber, peeled, quartered, seeded & chopped
1 yellow, red or orange bell pepper, chopped
1/2 or 1/4 red onion chopped (depending on onion size and how strong it is)
6 Campari tomaotes, seeded and chopped
1 5 oz container feta crumbles
2 tbsp Extra Vigin Olive Oil
1/3 cup red wine vinegar
2 tsp dijon mustard
1 1/2 tsp dried basil
1/2 tsp garlic salt
pepper to taste
I cook a large pot of rice on the weekends and parcel it into 1 cup servings and have it ready to use in recipes as needed. I didn't need to cook my rice for this recipe, but if you don't have any rice cooked, do it at the same time you cook your lentils.
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENNIFERCLEMENT.
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