Prepare the Dijon Dressing as directed and set aside.

For salad, in a medium saucepan, heat the 2 cups water and 1-1/4 teaspoon salt to boiling. Stir in lentils. Return to boiling. Reduce heat. Cover and simmer mixture for about 25 minutes or until lentils are tender, but not soft. Drain well. Spoon the lentils into a large bowl; set them aside to cool.

In a medium saucepan, combine the 1 cup water and the 1/4 teaspoon salt. Heat to boiling. Stir in rice. Return to boiling. Reduce the heat. Cover and simmer the rice mixture over medium-low heat for about 12 minutes or until tender and liquid is absorbed. Let stand 3 minutes; add to lentils in bowl. Cool.

Stir in carrot, celery, cucumber, red and green sweet peppers, radishes, and green onions. Add dressing; toss salad gently to coat. Serve at room temperature. Sprinkle with feta cheese and garnish with celery leaves, if you like. Makes 6 servings.

In a blender container, combine 1/4 cup olive oil, 2 tablespoons lemon juice, 2 tablespoons Dijon-style mustard, 1 clove garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and blend till mixture is smooth.