Rice & Lentil Salad

Rice & Lentil Salad

A simple dressing of sherry vinegar, Dijon mustard and paprika flavors this rice and lentil salad. It's a great way to use up leftovers.

From EatingWell: September/October 2009
Yield: 4 servings, about 1 cup each
Active Time: 15 minutes
Total Time: 15 minutes

Ingredients

  1. 2 tablespoons extra-virgin olive oil
  2. 2 tablespoons sherry vinegar or red-wine vinegar
  3. 1 tablespoon finely chopped shallot
  4. 1 tablespoon Dijon mustard
  5. 1/2 teaspoon paprika, preferably smoked
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon freshly ground pepper
  8. 2 cups cooked brown rice
  9. 1 15-ounce can lentils, rinsed, or 11/3 cups cooked lentils
  10. 1 carrot, diced
  11. 2 tablespoons chopped fresh parsley

Preparation

  1. Whisk oil, vinegar, shallot, mustard, paprika, salt and pepper in a large bowl. Add rice, lentils, carrot and parsley; stir to combine.

Tips & Notes

Nutrition

Nutrition Per Serving: 250 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 36 g carbohydrates; 8 g protein; 8 g fiber; 272 mg sodium; 151 mg potassium.

Nutrition Bonus: Vitamin A (60% daily value), Folate (42% dv).

2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 lean meat, 1 1/2 fat