Black Rice Salad with Peanut Dressing

Dear Turkey,

I had this at the

Moosewood, which is one of my

Favorite restaurants

Black Rice Salad with Peanut Dressing

(serves 3, adapted from the Moosewood Restaurant)

Ingredients:

For the salad:

- 1 carrot, ribboned with a vegetable peeler (if you get tired, just chop the rest)

- 1/2 orange pepper, ribboned or sliced thin

- 1/2 cuke, ribboned or sliced thin

- 1-2 c baby spinach leaves

- 1-2 c kale and brussels sprouts slaw mix 

- 2-3 c cooked black rice

- 1/2 c peanuts, chopped 

For the dressing:

- 1/2-1 c hot water, depending on how thick you like it (if you use the whole cup you'll have enough for another salad)

- 6 T peanut butter

- 4 T cider vinegar

- 1-3 T honey, to taste

- 1 t salt

- 3 t minced garlic (I used jarred)

- 2 t lime juice (or substitute more lime juice for some water)

Instructions:

- For the dressing, I combined everything in a mason jar and shook it until mixed. The warm water is crucial to soften the pb if you're using the natural kind. Store in the fridge and allow to come to room temperature (or even pop it in the microwave if it's not pourable) before serving.

- For the salad: arrange the spinach on a large platter, followed by the slaw mix, the rice, the remaining veggies, and the dressing. 

Enjoy,

Tofu