Rice & Lentil Salad

2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar or red-wine vinegar
1 tablespoon finely chopped shallot
1 tablespoon Dijon mustard
1/2 teaspoon paprika, preferably smoked
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups cooked brown rice
1 15-ounce can lentils, rinsed, or 11/3 cups cooked lentils
1 carrot, diced
2 tablespoons chopped fresh parsley

Whisk oil, vinegar, shallot, mustard, paprika, salt and pepper in a large bowl. Add rice, lentils, carrot and parsley; stir to combine.

Nutrition information
Per serving: 250 Calories; 8 g Fat; 1 g Sat; 6 g Mono; 0 mg Cholesterol; 36 g Carbohydrates; 8 g Protein; 8 g Fiber; 272 mg Sodium; 151 mg Potassium
Make ahead tip: Cover and refrigerate for up to 3 days.