Lentil Wild Rice Salad with Bean Sprouts
- 5 cups cooked wild rice
2 cups cooked lentils
1 cup minced Spanish onion
7 oz bean sprouts
Dressing:
1 cup fresh-squeezed orange juice
4 tbsp olive oil
2 tbsp balsamic vinegar
2 tsp finely minced orange peel
2 tsp curry powder
salt and pepper, to taste
thin orange slices, garnish
Carefully mix wild rice, lentils, onion and sprouts. Combine dressing ingredients; season to taste. Stir into salad ingredients and chill 1/2 hour. Toss lightly and serve with orange slices.
10 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council