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Contributed by: Kate McGoey-Smith, DipNrsg, MSW, RSW, FM. Cert. ACT/Prosocial Matrix Facilitator with a special thanks to Nancy Macklin.

Gather and Prepare:

Orange-Poppyseed Dressing: In a small bowl, whisk together. . . 
  • ⅓ cup white wine vinegar 
  • ¼ cup orange juice 
  • 1 tablespoon poppy seeds 
  • 1 tablespoon stone-ground mustard  (find lowest sodium or no-sodium - can find on
  • 1 tablespoon pure maple syrup 
  • ¼ teaspoon onion powder 
  • Freshly ground black pepper to taste
Rice cooking instructions: 
Cook rice in a 6-quart Instant Pot 
Use 3 cups of blended rice in 4 cups of water, seal and press Manual for 15 mins. 

Let it release naturally and then use a large fork to fluff the rice. 
Total time: ~40 mins.

Building Your Salad Bowl or Platter:

6 cups mixed salad greens - bottom of bowl or platter

Then add:
  • 1⅓ cups dry brown and wild rice blend  (Stovetop - 4 cups of water, bring to boil, reduce heat and then cover rice and simmer 30-40 mins or until rice is tender; OR 6 quart Instant Pot - 
  • Cool rice by spreading on parchment paper lined baking sheet

Then arrange these remaining ingredients on the bed of greens topped with cooked rice:
  • 2 medium red apples - core and thinly slice 
  • 4 clementines - peel and section 
  • 1 medium yellow summer squash - cut in half and then cut in 1/2 inch slices 
  • 1 8-oz. package cooked beets -slice or wedge 
  • 2 cups of fresh blueberries

Now drizzle the Orange-Poppy Seed Dressing on top and enjoy this rainbow on your plate.