Awesome Lentil and Rice Salad - alive magazine

Name: Awesome Lentil and Rice Salad - alive magazine
Ingredients: 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

www.alive.com

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…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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