Orange and lentil-rice salad

Yield: 12 servings

Measure Ingredient
½ cup Canola oil
2 tablespoons Cider vinegar
2 cups Cooked lentils
2 cups Cooked rice
10 ounces Mushrooms; canned
1 cup Celery; chopped
2 tablespoons Lemon juice
2 tablespoons Soy sauce
10 ounces Canned Mandarin oranges
2 tablespoons Green onions; chopped
½ cup Almonds; slivered



In a container with a tight fitting lid combine oil, vinegar, lemon juice and soy sauce. Shake well.

Combine lentils, rice and mushrooms. Pour dressing over the mixture, cover and chill at least one hour. Just before serving, add celery, oranges, onion and almonds.

From: "Discover The Pulse Potential" from the Saskatchewan Pulse Crop Development Board. ISBN 1-895292-45-X Adapted and posted by Jim Weller.

Submitted By JIM WELLER On 09-14-95

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