Lentil Rice Salad Recipe
Servings: 7
Ingredients
- 1/2 c. Read or possibly brown lentils, washed
- 1 1/2 c. Water
- 1/4 c. Seasoned rice vinegar
- 1 Tbsp. Lemon juice
- 1 tsp Dijon-style mustard
- 1 Tbsp. Extra virgin olive oil
- 1 c. Cooked rice
- 1 c. Broccoli florets
- 1/2 c. Sliced celery
- 1/2 c. Diced carrots
- 1/2 c. Diced green pepper
- 1/4 c. Sliced green onion
- 1 Tbsp. Snipped fresh parsley
- 1 x Tomato, minced
Directions
- Combine lentils and water in saucepan. Bring to a boil, reduce heat, cover and simmer 6 to 8 min for red lentils, 10 to 12 for brown. Drain and cold.
- Meanwhile, mix vinegar, lemon juice, mustard, and oil.
- Combine cooked lentils with dressing, rice, broccoli, celery, carrots, green pepper, onion, parsley, tomato. Refrigerateseveral hrs.
- Makes 7 1-cupservings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 7 servings | |
| Calories 111 | |
| Calories from Fat 20 | 18% |
| Total Fat 2.26g | 3% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 289mg | 8% |
| Total Carbs 17.81g | 5% |
| Dietary Fiber 5.3g | 18% |
| Sugars 1.81g | 1% |
| Protein 4.82g | 8% |
