This salad is very quickly put together if you have previously cooked Lentils and Rice.  Both of which can be cooked, cooled and frozen so that you always have something quick on-hand to whip up!  This is especially handy when you’re Cooking For One (or Two).

The vinaigrette can be thinned out as much as your tastes will allow.  I found and adapted the recipe only very slightly in Deborah Madison’s book, “Vegetarian Cooking for Everyone”.

Here’s what I used for the Herb Mustard Vinaigrette:

  1. - 2 Tablespoons Sherry Vinegar

  2. -1 teaspoon Dried Shallots  (

  3. -1/2 teaspoon Dried Minced Garlic  (

  4. -Salt & Black Pepper

  5. -1 Tablespoon Dijon Mustard

  6. -2 Tablespoons Sour Cream

  7. -1/3 cup Extra Virgin Olive Oil

  8. -2 Tablespoons snipped Chives

  9. -1 Tablespoon chopped Parsley

  10. -1 Tablespoon Capers, rinsed


Combine the vinegar, shallots, garlic and 1/4 teaspoon salt in a small bowl.  Let stand for 15 minutes, then vigorously whisk in the mustard, sour cream and oil until smooth.  Grind in a little pepper, then stir in the herbs and capers.  Taste and adjust the seasonings if needed.

For the salad - I used:

  1. - A small handful of Baby Arugula

  2. - A couple slivers of Onion

  3. - A couple Mushrooms, sliced

  4. - One or two slices of Cucumber

  5. - A few slices of Tomato, seeded and diced

  6. - A Green Onion, diced

  7. - Cooked Rice of choice

  8. - Cooked Lentils


On a serving plate, layer the rice and then the lentils.  Top it with the baby arugula leaves.  Then add vegetables of choice and drizzle the vinaigrette over the top.  Enjoy!