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Ingredients

      • 2 cups (500 ml) cooked U.S. brown rice
      • 1/3 cup (75 ml) diced bell peppers
      • 2 cups (500 ml) shredded kale
      • 1 cup (250 ml) julienned butternut squash
      • 1 gala apple, thinly sliced
      • 1/3 cup (75 ml) toasted slivered almonds

Fine herb vinaigrette:

    • 3 tbsp (45 ml) olive oil
    • 3 tbsp (45 ml) white wine vinegar
    • 1 tbsp (15 ml) each finely chopped basil, rosemary, thyme
    • 1 tbsp (15 ml) Dijon
    • 1 clove garlic, finely minced
    • 1/2 tsp (2 ml) red pepper flakes
    • 1/4 tsp (1 ml) kosher salt and pepper

DIRECTIONS

            1. Combine rice with bell peppers. Arrange rice, kale, butternut squash, and apple on a platter in diagonal rows. Top kale with almonds.
            2. Whisk together all ingredients for vinaigrette and spoon over salad just before serving.
            3. Makes 4 servings.

Recipe courtesy USA Rice Federation