ITALIAN BLACK RICE SALAD, WITH KALE, RED CABBAGE, ROASTED RED PEPPERS AND CRUMBLED FETA
Recipe Created By:
Gary Guiney
Serves
4
ready in
10 minutes
difficulty
Easy
What you will need
- 700g Riso Gallo base 2 Expresso Black Rice
- 200g cherry tomatoes (halved)
- 1 small red cabbage finely shredded
- 200g Kale
- 200g baby cucumbers (sliced)
- 200g roasted red peppers (sliced)
- 200g Feta cheese (crumbled)
Dijon Mustard Dressing
- 1/4 cup white wine vinegar (or lemon juice)
- 1/2 cup olive oil
- 2 tablespoons Dijon mustard
- 1 garlic clove (minced)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
How to prepare:
Cook your rice per package instructions. (I prefer the pan method, simply because you can add or adjust your recipe as you go).
Now add all your salad ingredients into a large mixing bowl, leave the feta to the end.
Take another small bowl and add your dressing ingredients and whisk – always taste as you go (if you find the dressing very sharp, feel free to add a tablespoon of honey).
Now simply pour your dressing over your black rice salad and finish with feta cheese.
