1 c. long grain brown rice
1 c. lentils
3/4 c. chopped pepperoni
2/3 c. chopped celery
1/2 c. chopped red onion
2 tsp. fresh minced garlic
1/4 c. red wine vinegar
1 tbsp. Dijon style mustard
1/3 c. olive oil
8 oz. sliced black olives
1 grated carrot
1/8 tsp. pepperoni
1/4 tsp. salt

Cook brown rice according to package directions. Cook lentils about 15-20 minutes just until tender. Rinse rice and lentils in cold water. Drain well. Combine rice, lentils, pepperoni, celery, onion, olives and carrot.

In a blender or food processor, puree garlic, vinegar, mustard, salt and pepper; add oil in a stream, blending well until emulsified. Drizzle over salad, then toss well. Chill at least 6 hours, then serve at room temperature.