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.
Source: EatingWell Magazine, September/October 2009
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Serving Size: about 1 cup
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.
2 1/2 starch, 1 lean meat, 1 1/2 fat