Rice & Lentil Salad

Weight Watchers PointsPlus™ 5

This salad is really easy especially if you have the ingredients left around from another dish. It's a great way to use up leftovers and it keeps for 3 days in the fridge. If I don’t have leftover rice or lentils then I like to buy pre-made lentils and use pre-cooked brown rice or cook it ahead of time.

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 1 1/3 cups cooked lentils
1 carrot, diced
2 tablespoons chopped fresh parsley

Recipe Makes:
4 servings, each serving is 1 cup

Directions:
Whisk oil, vinegar, shallot, mustard, paprika, salt and pepper in a large bowl. Add rice, lentils, carrot and parsley; stir to combine.

Tips:
Make ahead of time. Cover and refrigerate for up to 3 days.

Cals 250, Fat 8g, Protein 8g, Carbs 36g, Fiber 8g
Prep Time: 15 minutes, Assembly: 3 min, Ready in: 18 min