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RASPBERRY RICE SALAD

Active Time : 20 minutes
Total Time : 1 hour
Serves : 8 servings
INGREDIENTS
  • 1 cup organic long grain brown rice (4 cups cooked)
  • 1 cup sweetened dried cranberries
  • 1/2 cup chopped yellow bell peppers
  • 1/2 cup chopped red bell peppers
  • 1/4 cup minced green onions
  • 2/3 cup light raspberry vinaigrette dressing
  • 2 teaspoons minced shallots
  • 1 teaspoon organic ground cumin
  • 1 teaspoon freshly ground sea salt
  • 1/2 teaspoon white pepper
  • 1 cup cashew halves & pieces
DIRECTIONS

Prepare rice according to package directions; cool.

In a large bowl, combine cooled rice, cranberries, peppers and onions; set aside.

In a small bowl, combine vinaigrette, shallots, cumin, salt and pepper; whisk until well combined. Pour dressing over rice and toss until well combined.

Refrigerate several hours or overnight. Toss salad with cashews just before serving.