Yield: Yields about 5 cups.
A fresh lemon-herb dressing pairs well with the nutty flavor of basmati rice. Cool and gently fluff the basmati before dressing to ensure a light salad.
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Make Ahead Tips
If not using immediately, cover and refrigerate for up to three days.
So good and so easy. I made it with a green salad and the Grilled Thai Chicken Breasts. I decided to use a little extra garlic and sauteed it with the shallots. I used all three herbs and pine nuts. I will absolutely make this again. Just goes to show that simple is sometimes better.
My husband loved this salad. I paired it with a chicken satay wrap. Absolutly WONDERFUL!
This is a wonderful summer salad or a side dish. I made it with basmati rice, added all three herbs (the mint is especially delicious) and used pine nuts. It was a hit for a summer buffet with everything served at room temperature. It is flavorful and refreshing. I'd make it again in a heartbeat.
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