Vegetarian

Lentil and Rice Salad w/ Spinach, Feta and Dried Cranberries is for Salad.

Lentil and Rice Salad w/ Spinach, Feta and Dried Cranberries takes 10 minutes to prepare.

Lentil and Rice Salad w/ Spinach, Feta and Dried Cranberries takes several minutes to cook.

Lentil and Rice Salad w/ Spinach, Feta and Dried Cranberries makes 8 servings.

The ingredients for Lentil and Rice Salad w/ Spinach, Feta and Dried Cranberries are:

Salad:
1 cup dry french green lentils (makes aprox 2 1/2 cups cooked)
2 cups cooked Lundberg Wild Blend Brown rice
1/2 red onion chopped
1 cup dried cranberries (Craisins)
5 oz container of feta crumbles
4 large handfuls (approx 1 cup ea) of baby spinach leaves

Dressing:
2 tbsp olive oil
juice of one lemon
1 tbsp honey
salt and pepper - to taste

Here is how you make Lentil and Rice Salad w/ Spinach, Feta and Dried Cranberries:

Cook lentils. Rinse and cool. Stack spinach leaves on top of each other and chop into pieces, cutting both ways. When lentils are cool, combine with cooked rice, red onion, dried cranberries, feta, and chopped fresh spinach. Combine dressing ingredients in a separate bowl and pour over salad. Toss well. Put in refrigerator and allow to chill and the flavors to combine - about 2-3 hours. Serving Size:?8 1-cup servings

The nutritional information for Lentil and Rice Salad w/ Spinach, Feta and Dried Cranberries is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 247.5

• Total Fat: 8.3 g
• Cholesterol: 15.8 mg
• Sodium: 211.3 mg
• Total Carbs: 40.6 g
• Dietary Fiber: 5.0 g
• Protein: 7.5 g

The dietary needs meet for Lentil and Rice Salad w/ Spinach, Feta and Dried Cranberries is Vegetarian