Orange and lentil-rice salad
12 servings
Ingredients
| Quantity | 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 |
Directions
DRESSING
SALAD INGREDIENTS
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