Black Rice and Raspberry Salad
Keep all of the ingredients for this salad in your pantry and refrigerator and you can make lunch in minutes!
Ingredients
For Dressing:
- 2 tablespoons extra virgin olive oil
- 2 teaspoons lemon juice
- 1 lemon zested
- 2 teaspoons maple syrup
- 1/4 teaspoon Kosher salt
- fresh ground pepper to taste
- 1 cup frozen Washington red raspberries thawed
For Salad:
- 1 cup cooked forbidden (or black) rice
- 1 pear chopped
- 2 tablespoons hazelnuts toasted and chopped
- fresh herbs or spinach optional
Instructions
- In a small bowl, whisk together olive oil, lemon juice and zest, maple syrup, salt and pepper. Stir in thawed frozen raspberries, being careful not to break them up.
- In another bowl, stir together rice, pears and hazelnuts. Stir in herbs or fresh spinach, if using.
- Pour dressing over the salad and stir gently to combine.
- Serve immediately or refrigerate for up to three days.
Nutrition
Calories: 250kcal | Carbohydrates: 20g | Protein: 5g | Fat: 19g | Saturated Fat: 1.5g | Sodium: 95mg | Fiber: 5g | Sugar: 6g | Vitamin C: 10.42mg | Calcium: 38.6mg | Iron: 1.474mg
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