//
Cranberry Lentil Salad

Salad

Green Lentils                                                                     1 lb

Fresh parsley – stemmed and chopped                 4 cups

Basmati rice – cooked                                                    2 cups

Dried cranberries                                                             1 cup

Almonds – chopped                                                       1 cup

Dressing

Canola oil                                                                             ½ cup

Lemon juice                                                                       ¼ cup

Salt                                                                                         2 tsp

Pepper                                                                                 ½ tsp

Whisk dressing ingredients together .

Bring lentils to a boil in 10 cups of water.  Simmer for 15 – 20 minutes until tender.  Drain and rinse.   Mix in parsley, rice, cranberries and almonds.  Add dressing and toss.  Cover and refrigerate for 30 minutes.