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Rice & lentil salad

Yield: 1 Servings

Ingredients:

• 1 c Wild rice
• 1 c Long grain brown rice
• 1 c Green (French) lentils MMMMM------------------------COMBINE WITH-----------------------------
• 1 Red

Instructions:

yellow green bell Pepper chopped 2 c Small cherry tomatoes 1 Or 2 carrots 1/4 c Chopped fresh basil (more or Less) 1 To 2 tablespoon or chopped Fresh mint MMMMM--------------------------DRESSING------------------------------- x Nonfat tomato-herb x Red wine vinegar Cook grains separately in 2 cups water until done 45 minutes or less. For the dressing I used a prepared nonfat tomato-herb dressing (Trader Joe's) mixed about half and half with red wine vinegar because I generally find prepared nonfat dressings too thick and too sweet for my taste. I didn't measure but I used perhaps half a cup maybe as much as a cup total just enough to moisten everything. I let it sit in the refrigerator all day to let the flavors mix. I don't know how many people it served--it filled a large bowl-- but there wasn't any left over after the potluck (and while I was glad that everyone liked it I was sorry not to have some to take home). Jane Colman jane@netcom.com. Fatfree Digest [Volume 10 Issue 49] Sept. 29. 1994. Formatted by Sue Smith S.Smith34 TXFT40A@Prodigy.com using MMCONV. H cook separately:

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