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Low Fat Pesto Rice Salad

2 cloves garlic2013-02-24-Trans-Planted-091
2 15 oz. cans organic navy/cannellini beans
3 Cups basil

6 T organic lemon juice
1 1/2 tsp salt
4 T organic nutritional yeast

1/3 Cup toasted organic walnuts (omit for almost no fat)
1/2 Cup roasted organic red pepper, chopped
1/4 Cup chopped black olives
1 1/2 T organic lemon juice
1 1/2 T organic balsamic vinegar

4 Cups cooked organic brown rice


Pesto: chop garlic, lemon juice and salt in food processor until fine; add basil, beans and nutritional yeast, process just until smooth.

Mix rice and pesto in a large bowl; add remaining ingredients and combine thoroughly; chill and serve.

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