Ingredients
Salad
- 3/4 cup grape tomatoes sliced into thirds
1/2 English cucumber seeded and diced
1/2 cup green and/or black olives, quartered
1 small red onion, minced
-
3/4 cup corn
1/2 cup sun-dried tomatoes, diced
-
1/2 cup toasted pine nuts
-
2/3 cup pearl mozzarella balls
-
1/4 Dr. Cowan's Garden Pepper Salt
-
1/4 Dr. Cowan’s Garden Low-Oxalate Greens Powder
-
1/4 Dr. Cowan’s Garden Summer Savory Powder
-
1/4 Dr. Cowan’s Garden Ashitaba Powder
1 Tbsp. sun-dried tomato oil
-
3 tbsp olive oil
-
1 tbsp. Dr. Cowan’s Garden Organic Black Sesame Oil
-
2 tsp. Italian seasoning
1/8 tsp. chili flakes
-
4 garlic cloves minced
Zest of one lemon
-
Juice of 1/2 lemon
-
1/2 tbsp white balsamic vinegar
-
1/4 tsp. salt
-
2-3 Tbsp freshly chopped basil
2-3 Tbsp. freshly chopped Italian parsley
Pepper to taste
Rice
-
1 cup Dr. Cowan’s Garden Carolina Gold Rice soaked in 1/14 cup
water
-
1/1/4 cup water for cooking
-
Large pinch of salt
Directions
Rice
Soak rice in 1 and 1/4 cup water for 30 minutes, drain.
Combine rice with 1 and 1/4 cup cold water and a good pinch of salt into a sauce pan and bring to a boil
Turn heat down to simmer, cover with lid and cook covered for 8 minutes
Remove from heat and let sit (do not remove the cover) for 5 minutes
Uncover and fluff with a fork. Place rice in a medium to large bowl.
Dressing
Combine sun-dried tomato oil, olive oil and Black Sesame oil into a 1/2 pint mason jar (or some container you can cover with a lid and shake).
Add Italian Seasoning, chili flakes, vegetable powders, balsamic vinegar, lemon zest and juice, garlic and salt.
Cover and shake well.
Salad
Add chopped vegetables, mozzarella and pine nuts to the rice and toss until well combined.
Pour the dressing over the salad and mix to coat thoroughly.
Fold in freshly chopped herbs.
Recipe Note
May serve immediately or keep refrigerated for several days.
