COLUSARI RED RICE SALAD WITH SPINACH, MOCK BACON & ALMONDS

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Nature

 

COLUSARI RED RICE SALAD WITH SPINACH, MOCK BACON & ALMONDS

1 cup uncooked Indian Harvest Colusari® Red Rice

Morningstar Farms™ Breakfast Strips cut into pieces

½ cup sliced natural almonds

4 - 5 oz fresh spinach leaves, washed, stems trimmed, and cut into 1/4-inch

strips

½ cup trimmed and thinly sliced celery

½ cup thinly slivered (1-inch lengths) sweet red onion

½ cup thinly slivered (1-inch lengths) red bell pepper

2 hard-boiled eggs, peeled and chopped

1 cup small cherry tomatoes, rinsed and halved

1/6 cup olive oil or to taste

3 Tbsp red wine vinegar or to taste

1 clove garlic, crushed

½ tsp salt

1/8 tsp freshly ground black pepper

 

1) Cook rice according to package directions.

 

2) Cook the bacon until it is crisp. Drain and set aside.

 

3) Heat oven to 350 degrees. Spread the almonds on a baking pan. Bake until

toasted, about 5 minutes, stirring once, then set aside.

 

4) Make the vinaigrette: Whisk the oil, vinegar, garlic, salt and pepper

in a bowl or shake all ingredients in a jar.

 

5) Mix together the rice, bacon, spinach, celery, red onion, red pepper and

half of both the almonds and the eggs. Toss together with vinaigrette.

 

6) Garnish with tomato halves and the remaining eggs and almonds.

Serve at once.

 

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