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 amazon.ca) 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.
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 amazon.ca) 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.