Packed Rice Veggie & Cashew Salad

A healthy, flavorful salad always makes a great meal.

This is a salad my grandmother made me a couple times. It combines protein, grain & veggies, which makes it perfect for me. I love how simple it is to make and when my grandmother gave me the recipe, I had to make it. I made a few swaps and this already delicious salad got even better!

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Ingredients:

• 1 cup sliced white mushrooms
• Juice of 1/2 lemon
• 2 cups cooked brown rice
• 2 cups packed baby spinach
• 1/3 cup raisins
• 3 celery stalks, chopped
• 1 bell pepper, cubed
• 2 green onions, chopped
• 1 cup raw cashews
• 1 1/2 cups bean sprouts

Dressing:

• 1/4 cup low sodium soy sauce
• 1/2 cup olive oil
• 1 garlic clove, pressed
• 1 tsp maple syrup
• Black pepper, to taste

Directions: Mix all the salad ingredients in a large bowl. In a small bowl, whisk the dressing ingredients until homogeneous. Pour in the large bowl and toss well. Cover and place in fridge overnight.
Note: the recipe says at least one hour in the fridge but make it the day before for better flavor.

Serves 6-8

I highly suggest making this salad in advance. The flavors melt and this is what makes it delicious. The cashews absorb a little moisture from the dressing. They stay crunchy but get are a little moisten and absorb the flavors of the dressing. It is my favorite part of the salad! It stays good for about 4-5 days.

Have a great week!