Thursday, July 10, 2014

Kale, Black Rice, and Raspberry Salad


Yesterday, I shared about Lorna Jane's cookbook, Nourish, and I promised you a second recipe! This salad is so simple, but it is beautiful! It would be easy to impress company with this!


Kale, Black Rice, and Raspberry Salad

1 cup black rice
5 ounces purple kale, trimmed, chopped coarsely
2 tbsp extra virgin olive oil
1/2 cup fresh raspberries
1/2 cup chopped, toasted walnuts
1 1/2 oz crumbled goat's cheese

Raspberry Vinaigrette Dressing
1/2 cup fresh raspberries
2 tbsp EVOO
1 tbsp white wine vinegar
1 tbsp filtered water
1 tsp raw honey

Directions
1. Rinse rice well; drain. Cook rice in a medium saucepan of boiling water, about 25 minutes. Drain and rinse under cold water.
2. Meanwhile, preheat oven to 400.
3. Combine kale with oil on a baking sheet, season; roast about 10 minutes or until crisp.
4. To make raspberry vinaigrette, blend or process the ingredients until smooth and well combined.
5. Combine rice and kale with the vinaigrette in a large bowl; toss to combine. Serve sprinkled with raspberries, nuts, and cheese.


My notes:
- I found black rice (also known as "forbidden rice") in the bulk section at Whole Foods.
- I used fresh baby spinach and arugula in place of the roasted kale. This was just because I had those greens on hand to use! I think this would be yummy with the kale and I plan on trying it!
- I also topped the salad with some tuna to give me a little more protein for lunch.

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