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–+ servings
Black Rice and Raspberry Salad

Black Rice and Raspberry Salad

Print Recipe
Keep all of the ingredients for this salad in your pantry and refrigerator and you can make lunch in minutes!
Course Salad
Keyword Lunches|Salads
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 44 minutes
Servings 2
Calories 250

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