Wild Rice and Carrot Salad

By krystallondon

Prepare this up to a day ahead. Add the dressing only at the last minute so that the salad remains crunchy.

Ingredients

• For the Dressing:
• 250 g (8 oz) wild rice mix
• 2 carrots, grated
• 4 spring onions, chopped
• 3 sticks celery, chopped
• 50 g (2 oz) chopped pecan nuts
• 2 tbsp orange juice
• 1 tsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp red or white wine vinegar
• a few drops of sesame oil (optional)

Preparation

Step 1

Cook the rice in boiling water, following the packet instructions. Place in a serving bowl and allow to cool. Mix in the grated carrot, spring onions, celery and nuts.

Combine the dressing ingredients in a jar and store in the fridge until ready to use.

Nutrients per serving:
245 calories, 4 g sugar, 8 g fat