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Garden-and-Grain Salad
Chill: 4 hrs to 24 hrs
Cool: 20 mins
Ingredients
- Dijon Dressing (see recipe below)
- 2 cups water
- 1/4 teaspoon salt
- 1/2 cup dry lentils, rinsed and drained
- 1 cup water
- 1/4 teaspoon salt
- 1/2 cup uncooked basmati rice or long-grain rice
- 1 medium carrot, chopped (1/2 cup)
- 1 medium stalk celery, sliced (1/2 cup)
- 1/4 seedless cucumber, chopped (1/2 cup)
- 1/2 red sweet pepper, coarsely chopped (1/3 cup)
- 1/2 yellow or green sweet pepper, coarsely chopped (1/3 cup)
- 3 large radishes, chopped (1/4 cup)
- 2 green onions, chopped (1/4 cup)
- 1/2 cup crumbled feta cheese (2 oz.) (optional)
- Celery leaves (optional)
Directions
1. Prepare the Dijon Dressing as directed and set aside.
2. For salad, in a medium saucepan, heat the 2 cups water and 1-1/4 teaspoon salt to boiling. Stir in lentils. Return to boiling. Reduce heat. Cover and simmer mixture for about 25 minutes or until lentils are tender, but not soft. Drain well. Spoon the lentils into a large bowl; set them aside to cool.
3. In a medium saucepan, combine the 1 cup water and the 1/4 teaspoon salt. Heat to boiling. Stir in rice. Return to boiling. Reduce the heat. Cover and simmer the rice mixture over medium-low heat for about 12 minutes or until tender and liquid is absorbed. Let stand 3 minutes; add to lentils in bowl. Cool.
4. Stir in carrot, celery, cucumber, red and green sweet peppers, radishes, and green onions. Add dressing; toss salad gently to coat. Serve at room temperature. Sprinkle with feta cheese and garnish with celery leaves, if you like. Makes 6 servings.
Ingredients
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons Dijon-style mustard
- 1 clove garlic
- 1/4 teaspoon pepper
Directions
In a blender container, combine olive oil, lemon juice, Dijon-style mustard, garlic, salt and pepper. Cover and blend till mixture is smooth.
