Garden Lentil And Rice Salad

• 32 carrots, peeled and diced
• 12 celery stalks, thinly sliced
• 12 cups Parboiled rice, cooked
• 12 cups Canned lentils, rinsed, drained
• 6 cups Kraft Calorie-Wise Zesty Italian Dressing
• 2 cups fresh parsley, chopped
• 1 Tbsp. salt
• 1 Tbsp. freshly ground black pepper

1. Cook carrots and celery in boiling water for 5 minutes or until tender.
2. Drain and transfer to bowl.
3. Combine all ingredients; refrigerate for several hours to marinate.

carrots, celery stalks, rice, lentils, italian dressing, fresh parsley, salt, freshly ground black pepper

Taken from www.kraftrecipes.com/recipes/garden-lentil-rice-salad-93718.aspx (may not work)