Confetti Salad

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Confetti Salad

 

1 cup dry green split peas, rinsed

1 cup dry red lentils, rinsed

5 cups water

1 Tbsp. olive oil

1 cup uncooked instant rice

1/2 cup sliced stuffed green olives

1 1/2 cups chopped celery

1/2 cup chopped red radishes

1/2 cup chopped red onion

1 cup Italian salad dressing (homemade okay)

2 Tbsp. dried dill

1 Tbsp. seasoned salt

 

Cook the lentils in 2 1/2 cups water; bring to a boil. Repeat the process with

the split peas (in another kettle). Simmer the lentils for 10 minutes and the

split peas for 25 - 35 minutes. Drain. In a large bowl, combine lentils and

peas with olive oil. Cook rice according to the package instructions. Mix all

ingredients together and mix well. Refrigerate 4 hours or overnight.