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IS BLACK THE NEW BROWN? The ultimate antioxidant salad loaded with great taste, texture and color.

Black Rice Salad with Raw and Roasted Vegetables, Feta Cheese and Oregano-Citrus Vinaigrette

IS BLACK THE NEW BROWN? The ultimate antioxidant salad loaded with great taste, texture and color.

IS BLACK THE NEW BROWN? The ultimate antioxidant salad loaded with great taste, texture and color.

Ingredients

¾ cup black rice, cooked, about 2 cups

½ cup red onion, ⅓” slices

1 medium zucchini, or ½ yellow, ½ green, ⅓” batonnetes

½ medium orange pepper, ⅓” slices

7 medium asparagus spears, peeled

1 cup green beans, trimmed, 1″ lengths

1 cup lacinato kale, trimmed, thinly sliced

½ cup baby cucumber, diced

3 tablespoons scallions, thinly sliced

⅓ cup micro greens, or sprouts

1 cup feta cheese, ½ ” cubes

1 tablespoon fresh dill, chopped

1 recipe oregano-citrus vinaigrette*

Instructions

1

Make the Oregano-Citrus Vinaigrette.
When rice has cooked, but still warm – toss with 3 T. of the vinaigrette to boost it’s flavor in a large bowl.
Preheat the oven to 400 degrees. Add the vegetables to a rimmed pan to fit – onion, zucchini, pepper and asparagus and toss with 2 t. olive oil and a pinch of salt.
Roast until lightly golden, about 15 minutes. Cut them into bite sized pieces, add to the rice bowl.

2

Add 1 T. of vinaigrette to the sliced kale, message in with your fingers, add to the rice bowl.
Add the other raw vegetables to the rice bowl; green beans, cucumbers, scallions and micro greens.
Toss the feta cubes with the chopped dill, add to the bowl.

3

Toss the salad with 1/2 of the reserved vinaigrette.
Cover and refrigerate the salad to blend the flavors, at least 1 hour.
Serve with some extra vinaigrette and enjoy.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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