Rice & Lentil Salad
See full recipe on: Kitchen Daily
Ingredients |
|---|
| 2 tablespoons extra-virgin olive oil |
| 2 tablespoons sherry vinegar or red-wine vinegar |
| 1 tablespoon finely chopped shallot |
| 1 tablespoon dijon mustard |
| 1/2 teaspoon paprika, preferably smoked |
| 1/4 teaspoon salt |
| 1/4 teaspoon freshly ground pepper |
| 2 cups cooked brown rice |
| 1 15-ounce can lentils, rinsed, or 11/3 cups cooked lentils |
| 1 carrot, diced |
| 2 tablespoons chopped fresh parsley |
Nutrition 4 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 557 | — |
| Fat | 8g | 13% |
| Carbs | 89g | 29% |
| Protein | 30g | 60% |
| Fiber | 35g | 140% |
| Cholesterol | ||
| Sodium | 64mg | 2% |
Preparation |
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