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January 28, 2013

Black Rice Almond Salad

This recipe is great: Gluten-Free, Dairy-Free, and Vegan!


Black Rice Almond Salad
image and recipe from

1 cup uncooked black rice
1 Tablespoon fresh lemon juice
1 Tablespoon balsamic vinegar
2 Tablespoon Barlean’s Flax Oil
1 bunch asparagus, cut into ½-inch pieces and ends trimmed
½ cup arugula
¼ cup raw almonds
1 teaspoon lemon zest
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
¼ teaspoon chili powder

Cook rice according to package directions.

Meanwhile, whisk lemon juice, balsamic vinegar, and Barlean’s Flax Oil together in a small bowl; set aside.

In a large salad bowl, combine asparagus, arugula, raw almonds, lemon zest, sea salt, pepper and chili powder. Add cooked rice and drizzle balsamic dressing on top. Gently toss to combine.

Serve at warm or at room temperature.

Serves 4.

MF&L Staff at Maine Food & Lifestyle magazine.


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