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Rice & Lentil Salad

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Submitted by suz1998

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

8 hrs

Ingredients

1 237
CUP ML WILD RICE
1 237
CUP ML LONG GRAIN RICE
brown
1 237
Combine with
1 1
EACH EACH SWEET RED BELL PEPPERS
chopped
2 473
CUPS ML CHERRY TOMATOES
small
1 1
EACH EACH CARROTS
¼ 59
CUP ML BASIL
chopped fresh *
1 15
TABLESPOON ML MINT LEAVES
chopped fresh
Dressing
1 1
X X SALAD DRESSING, FAT-FREE
tomato and herb *
1 1

Directions

Cook grains separately, in 2 cups water, until done, 45 minutes or less.

For the dressing, I used a prepared nonfat tomato-herb dressing mixed about half and half with red wine vinegar.

I let it sit in the refrigerator all day, to let the flavors mix.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 415 3% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 23mg 1%
Total Carbohydrate 28g 28%
Dietary Fiber 18g 72%
Sugars g
Protein 38g
Vitamin A 71% Vitamin C 167%
Calcium 7% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 
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