Rating: 3.78 stars
9 Ratings
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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2009

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Recipe Summary test

total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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Tips

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

Nutrition Facts

250 calories; protein 7.9g; carbohydrates 36.5g; dietary fiber 8.4g; sugars 2.2g; fat 7.9g; saturated fat 1.2g; vitamin a iu 2877.7IU; vitamin c 3.6mg; folate 166.7mcg; calcium 19.7mg; iron 0.8mg; magnesium 47mg; potassium 153.1mg; sodium 272.2mg; thiamin 0.1mg.
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