Warm Brown Rice and Kale Salad with Goat Cheese and Almonds
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 clove garlic grated
- 1 1/2 teaspoons dijon mustard
- 4 cups kale (1 bunch) (4 greens)
- 2 cups cooked brown rice (4 yellows) (i recommend cooking
- 1/2 cup goat cheese (2 blues)
- 1/2 cup slivered almonds (2 blues)
- Carbohydrate 1.45382250274682 g
- Cholesterol 0 mg
- Fat 4.9126875 g
- Fiber 0.0618749991059303 g
- Protein 0.120892500079034 g
- Saturated Fat 0.672612 g
- Serving Size 1 1 serving (16g)
- Sodium 23.2065000037097 mg
- Sugar 1.39194750364089 g
- Trans Fat 0.13439325 g
- Calories 51 calories
Cook your rice (I use the quick cooking kind to speed things up), or heat up your left over riceRemove your kale leaves from the tough, fibrous stems and pile onto your cutting boardMassage the leaves (like you are kneading bread) for 3-5 minutes (this tenderizes the leaves significantly)To a bowl, add your kale and brown rice (still hot/warm from cooking or microwaving), letting them sit together so the hot rice further softens the kale a bitMeanwhile, make your dressingIn a bowl, add your balsamic vinegar, olive oil, dijon mustard, and a grated clove of garlic. Whisk until thoroughly combined and season to taste with salt and pepperAdd the goat cheese, almonds, and salad dressing to your bowl with the kale and brown riceToss until totally combined and until the dressing has coated everything evenlySeason to taste with salt and pepper
