In 6-cup (1.5 L) bowl, layer carrots, celery, cucumber, lentils and tomatoes.
Sprinkle with parsley and basil. Cover and refrigerate for up to 24 hours.
Creamy Garlic Pesto Dressing:
In a small bowl, whisk together oil, vinegar, cream, pesto, garlic, salt and pepper.
Cover and refrigerate until ready to serve.
Drizzle dressing over salad and toss to coat.
Tip: For individual servings, simply pack up in small jars with lids to take on picnics or for a speedy lunch.
Top 5 Nutrients: Vitamin K ≥55%DV, Vitamin A ≥33% DV, Riboflavin ≥21%DV, Vitamin B12 ≥18%DV, Vitamin