Arugula and Rice Salad

Source: Redner’s HealthCents, Issue 64

Total time: 30 minutes | Servings: 4

Ingredients

• 1/2 cup U.S.-grown black rice cooked
• 1 cup U.S.-grown basmati rice, cooked
• 4 cups baby arugula, washed
• 1/4 cup basil, chopped
• 1/2 cup almond slices, toasted
• 3 Tbsp. sour cherries, dried and chopped
• 1/3 cup feta, crumbled
• 1/2 cup lemon dressing
• 1 tsp. lemon zest curls (garnish)

Lemon Dressing

• 2 Tbsp. lemon juice
• 1 tsp. Dijon mustard
• 1 tsp. maple syrup
• 1 garlic clove
• 1/2 tsp. kosher salt
• Pinch black pepper, ground
• 1/4 cup olive oil

Directions

Salad:

1. Cook black rice and basmati rice according to package directions, cool, and reserve for later use.
2. Prepare lemon dressing and set aside.
3. Combine all ingredients in large mixing bowl, adding lemon dressing to preference.
4. Garnish with fresh lemon zest curls.

Dressing: 

Combine all ingredients except oil in blender. With blender running, drizzle in oil to emulsify.

Nutrition facts:

300 calories, 23 g. fat, 4 g. saturated fat, 10 mg. cholesterol, 126 mg. sodium, 19 g. carbohydrates, 3 g. fiber, 8 g. protein.