Winter Brown Rice Kale Salad

kale-salad-square
INGREDIENTS
for the dressing:
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 2 teaspoons pure maple syrup
  • sea salt & pepper to taste
for the salad:
  • 1 medium bunch curly kale, stems removed & chopped
  • juice from ½ lemon
  • 1 Bag Success® Whole Grain Brown Rice, cooked (about 2 cups)
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • ½ cup dried apricots, chopped
  • ⅓ cup raw almonds, toasted and chopped
  • ⅓ cup pistachios
  • seeds from 1 small pomegranate (about ½ cup)
  • sea salt & pepper to taste
INSTRUCTIONS
  1. Make the dressing: In a small jar with a lid, add the olive oil, lemon juice, garlic, and maple syrup. Screw the lid on the jar tightly, then shake to combine. Add salt and pepper to taste. Set aside.
  2. Make the salad: In a large bowl, massage the chopped kale with the juice of ½ lemon and a pinch of salt until the kale leaves are tender and wilted. Add the cooked brown rice, chickpeas, apricots, almonds, pistachios, and pomegranate seeds. Pour the dressing over the salad and toss to coat. Season with salt and pepper to taste.
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