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 juice
2 Tbsp (30 mL) extra-virgin olive oil
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) cinnamon
Pinch of cayenne
1 – 19 fl oz (540 mL) can lentils, drained and rinsed
2 cups (500 mL) long or short grain brown rice, cooked
1 cup (250 mL) fresh parsley, coarsely chopped and loosely packed
3/4 cup (175 mL) red onion, diced
1/2 cup (125 mL) currants
1/2 cup (125 mL) dried cranberries
1 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
