Forbidden Rice and Kale Salad
Ingredients-
Dressing - Chipotle Vinaigrette
- Olive Oil - 2 table spoons
- Dijon Mustard - 1 table spoon
- Vinegar - 1 tablespoon
- Smoked Chipotle Tobasco - 1 table spoon
- Salt - pinch
- Pepper - pinch
Salad
- Kale - 1 cup
- Black Rice - half cup
- American Corn - half cup
- Cucumber - half
- Tomato - 1 number
- Sweet Potato - 1 small
- Refined oil - 1 table spoon
- Carrot - 1 small
- Spring Onion - 1 small sprig
- Cranberry - 2 table spoons
- Sunflower Seeds - 1table spoon
- Seasoning
- Lime juice - 1 table spoon
Method
- Prepare the dressing first
- In a small bottle or glass jar with a lid, combine all ingredients and shake vigorously to combine into a homogeneous mixture. Refrigerate in the same bottle or jar for later use.
- Prepare vegetables
- Cook black rice as per instructions on the package.
- Chop kale leaves and mix with lime juice. Discard the kale stalks.. Massage leaves gently and keep aside. This will soften the kale.
- Cook corn, refrigerate to cool down once done.
- Boil Sweet potato till done. Peel and cut into cubes. Saute in refined oil in a hot pan, till golden and crisp.
- Dice cucumber, tomato and spring onion.
- Wash and peel carrot. Grate and keep aside.
- In a large bowl, combine chopped kale leaves, cooked rice, corn, crisp sweet potatoes, diced cucumber, tomato and spring onion and grated carrot.
- Add cranberry, sunflower seeds and 2 to 3 table spoons of the dressing, toss well to coat all vegetables nicely.
- Adjust dressing and seasoning as required. Serve chilled.