Summertime Black Grape & Black Rice Salad with Lemon Dill Vinaigrette

Ingredients for Salad
1 cup cooked and cooled quinoa
1/2 cup Black Rice
10 snap peas sliced tips removed
5-7 Baby heirloom tomato quartered
1 large handful mixed greens (baby kale spinach, micro greens etc)
15 black grapes whole
2 tbsp thin sliced scallions white and green
2 tbsp organic pumpkin seeds
Few sprigs fresh mint torn into pieces
Salt and pepper to taste

Directions:  In a large bowl starting with quinoa and rice slowly add remaining ingredients one at a time gently folding each together..keep chilled until serving.  Gently coat with dressing and serve immediately

Tips:  Brown rice can be substituted for black rice and couscous can be used to replace quinoa.  Do not overdress.

Lemon Dill Vinaigrette

Ingredients for Vinaigrette
2 lemons juiced and zest of 1/2 of a lemon
1 1/4 tbsp rice wine vinegar
3/8 cup extra virgin olive oil
1/2 tsp fresh dill chopped fine
1/2 tbsp Dijon mustard
1 clove minced garlic
1/4 tsp kosher salt
1/8 tsp black pepper

Directions in a small mixing bowl whisk all ingredients well until emulsified.  Cover and refrigerate until using.  Adjust seasoning if necessary before serving


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