Makes eight 1½ cup servings
Colorful pops of summer produce provide flavor and eye appeal, while low fat and high protein and fiber boost nutritional value in this end-of-week, refrigerator clean-out salad. Adaptable to every season, the plant based, whole grain recipe encourages kitchen creativity. Switch up the vegetables, fruit or herbs, substitute wild rice or quinoa for brown rice, add extra protein with goat cheese or chicken breast and during fall and winter months, replace fresh fruit with low sugar dried cranberries or apricots and toasted nuts.
Dr. Blake’s Top Tip:
If you can’t find low sodium olives, give the olives a rinse in cold water and drain.
2 cups brown rice, cooked al dente, according to package directions
½ cup Red Wine Vinaigrette, divided, recipe follows
2 medium carrots
1 cup reduced sodium, pitted green olives, halved
1 cup grape tomatoes, halved
3 green onions, sliced
½ cup flat leaf parsley, leaves picked
½ cup mint, leaves picked
1 cup cherries, pitted and halved
1 15-ounce can low-sodium chickpeas, rinsed and drained
1 Spread the cooked rice on a baking sheet to cool. Once cooled, transfer the rice to a large bowl and drizzle with ¼ cup Red Wine Vinaigrette, tossing to combine.
3 Peel the carrots and grate using the large hole on a box grater. Add the carrots, olives, tomatoes, green onion, parsley, mint, cherries and chickpeas to the rice. Drizzle with the remaining ¼ cup of Red Wine Vinaigrette, tossing to combine. Store salad refrigerated in an airtight container.
Red Wine Vinaigrette
Makes ¾ cup
1 small shallot, finely grated
1 tablespoon Dijon mustard
¼ cup red wine vinegar
½ cup extra virgin olive oil
Freshly ground black pepper, to taste
Using a small bowl, whisk together shallot, mustard and vinegar. Gradually whisk in oil and season with pepper. Store refrigerated in a glass jar..
