Rice & Lentil Salad

http://www.eatingwell.com/recipes/rice_lentil_salad.html

From EatingWell:  September/October 2009

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.

4 servings, about 1 cup each | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

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

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

2 Carbohydrate Serving

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

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 3 days.