Lentil & Rice Salad w/ Spinach, Feta & Dried Cranberries

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

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.

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