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Wild Rice and Lentil Salad: What We Eat When It's 90 Degrees Outside

7:24 AM

Spring is here in full force and the weather is starting to hint toward Summer.  We've been grilling and having campfires  and LOVING being outside in the warm weather.  Well, the other day it was 90 f. and humid outside.  I looooved it, but my family was complaining "IT'S SOOOOO HOT!!!"... I blame their Scandinavian bloodlines for their inability to take the heat!

We didn't want to turn on the stove, or the grill, and all the kids wanted to do was play outside in the sprinkler.  It was dinner salad night.  We ate our salads outside just before a thunderstorm rolled through and ate almost an entire watermelon for dessert.

Pictured here is a green salad with fresh veggies cut into it. Leftover sliced roasted summer squash, marinated artichoke hearts, pickled beans and asparagus, red sauerkraut, melon, and a couple dolmades for good measure.  The Wild Rice Lentil Salad topped everything off and rounded it out so that it was a super-filling dinner salad.  I topped mine with Mustard Balsamic Vinaigrette (1 tbsp brown mustard to 1/4 cup balsamic vinegar and 1/4 cup olive oil).

Wild Rice and Lentil Salad
1.5 cups dry whole lentils
2/3 cups dry wild rice
1 Red Bell pepper, chopped
3 green onions, chopped fine
2 ribs celery, chopped
1 medium tomato, chopped

1/4 cup Apple Cider Vinegar
1/2 cup Olive oil
2 tbsp brown mustard
1 tbsp Honey
1 tbsp Garlic Powder

Cook lentils and rice seperately in brine as directed on the package.  Set aside. 

Mix together veggies and then add them to the cooked lentils and wild rice.  Toss everything together with the Vinaigrette.  

Chill and Serve by itself or as part of a dinner salad.


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