September 9, 2010
Brown Rice Salad with Zesty Orange Dressing

I usually make a big batch of salad, soup, and a hot dish to snack on throughout the week for lunch. I made this last week to much on and it was a hit! I love salads where any ingredient works, and this one is no exception. I call them “clean out your fridge” dishes so empty the produce drawer, add rice and beans, then top with a zesty orange dressing! This was really simple and clean, but you could jazz it up with heartier spices and ingredients. Add glazed/baked tempeh or tofu for a full meal.

Ingredients:

1/2 cup shredded carrots
2 medium size beets, roasted, peeled, and diced
1 green pepper, diced
5 stalks celery, sliced thinly into half moons
1 onion, diced
1 Anaheim pepper, minced (optional if you want some kick)
Large handful spinach, shredded
3 zucchini squash, chopped
2 cups cooked brown rice
1 can black beans, rinsed and drained
1 batch zesty orange dressing, recipe follows

Heat 1 tablespoon oil, vegetable broth, or water over a medium high skillet and add onion. Cook until onion becomes translucent, about 5-7 minutes.

In a large bowl combine cooked rice, black beans, spinach, peppers, carrots, celery, beets, and zucchini. Toss and drizzle with zesty orange dressing. Season with a bit of salt and pepper to taste.

Zesty Orange Dressing:

1 large orange, juiced (or 1/4 cup orange juice)
handful cilantro, chopped
1 spicy pepper (I used Anaheim’s here, got a whole garden full!)
1 clove garlic, chopped
2 limes, zested and juiced
1 tablspoon maple syrup

Blend together in food processor, blender or in a bowl by hand.

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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