Tangy Lentil Salad

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Almond Board of California


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1 cup lentils

1/2 cup long grain white rice

1 can (14.5 oz) chicken broth

1 cup water

Mustard-Lemon Dressing (see recipe below)

1/2 cup diced red bell peppers

1/2 cup diced carrots

1/2 cup diced zucchini

1 cup (4 oz) crumbled feta cheese

1/2 cup blanched slivered almonds, toasted

1/2 cup chopped parsley

Mustard Lemon Dressing : 2 Tbs. blanched slivered almonds, toasted

1/2 tsp. grated lemon peel

1/2 cup lemon juice

1/2 cup olive oil

2 Tbs. fresh mint, chopped

1 clove garlic, minced

1 tsp. Dijon-style mustard

1/2 tsp. thyme

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