salad for my mom

From Clean Eating Magazine
March/April 2010

Citrus Rice Salad
2 cups cooled brown rice, cooled to room temperature
1 recipe Orange herb Dressing
1/2 cup fresh orange slices, halved and membranes removed
1/4 cup fresh parsley, chopped
1 small red bell pepper, diced
red and green leaf lettuce for serving (about 3 to 4 leaves), optional
1/2 oz toasted unsalted pecans, chopped

Place rice into a large mixing bowl and toss with Orange Herb Dressing, orange slices, parsley and red pepper. Refrigerate until ready to serve (can be kept in fridge for up to 5 days)

To serve, line individual serving plates with lettuce leaves, if desired, and arrange 1/2 cup Citrus Rice Salad on top. Sprinkle with pecans.


Orange Herb Dressing
2 tbsp fresh orange juice
2 tbsp white balsamic vinegar or apple cider vinegar
2 tbsp extra virgin olive oil
1 tbsp fresh tarragon, minced, or 1/2 tsp dried tarragon
1/2 tbs fresh oregano, minced, or 1/4 tsp dried oregano
1/2 tsp orange zest
sea salt and fresh ground black pepper, to taste

In a small mixing bowl, whisk together all ingredients. Refrigerate until serving or use immediately. Store in a sealed container and refrigerate for up to 2 weeks.

I made the salad a little differently by mixing the lettuce in with the other ingredients, using dried parsley, roasted mixed nuts and by adding alfalfa sprouts.