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Prep Time
15 mins
Total Time
30 mins
Serves
8

Ingredients

1
jasmine rice
250
2
lentils, drained and rinsed
540
3
carrots, finely chopped
2
celery, finely chopped
1/2
finely diced red onion
125
1/2
chopped fresh basil
125
1/3
mandarin ginger vinaigrette
75
1/4
pecan pieces, toasted
60

Directions

Step 1
Cook rice according to package directions. When rice is cooked, spread on a baking sheet to cool.
Step 2
Combine cooled rice, lentils, carrots, celery, onion and basil. Add dressing and toss to combine. Salad can be prepared to this point, covered and refrigerated, up to 2 days. Just before serving, sprinkle with nuts.

Tip

Pour prendre de l’avance, faire les étapes 1 et 2 la veille, couvrir et réfrigérer. Ramener les coupes à température ambiante avant de suivre l’étape 3.
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Nutrition Facts

Calories:
240
Fat:
4
Carbs:
41
Protein:
10