Sos Brown Rice and Lentil Salad

1. 1

   Cook rice according to package directions, then rinse in cold water and drain.

2. 2

   (I don't usually do the rinse, but it is good to chill the rice before mixing the salad).

3. 3

   Rinse the lentils and cook in 4 cups boiling water for 15 to 20 minutes until tender.

4. 4

   Drain well.

5. 5

   While the rice and lentils are cooking, make the dressing by combining all but the oil in a blender.

6. 6

   Puree, then add the oil in a thin stream and continue to blend until completely emulsified.

7. 7

   Combine rice and lentils, then add celery, green onion and parsley.

8. 8

   Mix with 1 cup (there will be some left over) of the tarragon dressing.

9. 9

   refrigerate until ready to serve, then adjust seasonings to taste.

10. 10

    Serve cold or at room temperature on a bed of lettuce, with remaining dressing on the side if desired.

* Per serving · 4 servings · Values may vary.