Rice & Lentil Salad

By tcasteel2000

Ingredients

• 2 Tbsp evoo
• 2 Tbsp sherry vinegar or red-wine vinegar
• 1 Tbsp finely chopped shallot
• 1 Tbsp Dijon mustard
• 1/2 tsp paprika, perferably smoked
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups cooked brown rice
• 1 1/3 cups, cooked lentils
• 1 carrot, diced
• 2 Tbsp chopped fresh parsley

Details

Servings 4
Adapted from eatingwell.com

Preparation

Step 1

Whisk oil, vinegar, shallot, mustard, paprika, salt and pepper in a lg. bowl. Add rice, lentils, carrot and parsely; stir to combine.
Make ahead Tip: Cover and refrigerate for up to 3 days.
per serving: 250 calories; 8 g fat; 8 g fiber; 272mg sodium 151 mg potassuim