This salad is a one bowler; throw all ingredients into one bowl, toss, and go. You do need 2 cups (500 mL) cooked leftover rice, so make some extra the night before. Store the leftovers in the fridge for the salad.
1 Tbsp (15 mL) lemon zest 1/4 cup (60 mL) lemon juice2 Tbsp (30 mL) extra-virgin olive oil1 tsp (5 mL) Dijon mustard1/4 tsp (1 mL) cinnamonPinch of cayenne1 - 19 fl oz (540 mL) can lentils, drained and rinsed2 cups (500 mL) long or short grain brown rice, cooked1 cup (250 mL) fresh parsley, coarsely chopped and loosely packed3/4 cup (175 mL) red onion, diced1/2 cup (125 mL) currants1/2 cup (125 mL) dried cranberries1 Tbsp (15 mL) fresh mint, finely chopped
In large bowl whisk together lemon zest and juice, olive oil, Dijon, cinnamon, and cayenne. Add drained and rinsed lentils; toss. Add rice and toss until just combined. Add parsley, red onion, currants, cranberries, and mint. Toss until just combined. Serve.
Makes 5 cups (1.25 L) or 4 - 1 1/4 cup (300 mL) servings. Store any leftovers covered in the fridge for up to 3 days.
Each 1 1/4 cup (300 mL) serving contains: 400 calories; 12 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 65 g carbohydrates; 14 g fibre; 200 mg sodium
From Ultimate Foods for Ultimate Health...and don’t forget the chocolate! (Whitecap, 2007).
source: "The Organic Picnic", alive #322, August 2009