Rice & Lentil Salad

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.

READER'S COMMENT:

"This was great - enough for lunch the next few days! I ate mine cold or at room temperature - a little extra dressing may be in order when serving as sitting in the fridge did soak up most of it. Easy, versatile and yummy!! "

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13 Reviews for Rice & Lentil Salad

11/10/2010

kathleen

This was great - enough for lunch the next few days! I ate mine cold or at room temperature - a little extra dressing may be in order when serving as sitting in the fridge did soak up most of it. Easy, versatile and yummy!!

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05/13/2010

Anonymous

I loved this recipe and I have made it several times. I think cilantro would be better than parsley. Other than that I would not or did not change anything.

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04/15/2010

Anonymous

I used a pomegranate vinegar which gave it a very exotic flavor, and I served it warm. Can't complain.

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04/07/2010

Anonymous

Didn't try yet. Do you serve hot or cold?

Anonymous

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03/23/2010

prudychickrecipes

This was pretty good. Made it to take for lunches at work. I didn't have any dijon mustard when I made it so I just used honey mustard salad dressing instead.

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