vegetarian | gluten free | egg free | soy free | nut free

30 minutes or less

What You’ll Need:

3/4 c brown rice

For the dressing:

1/4 c Tbsp olive oil

2 Tbsp red wine vinegar

1 tsp stone ground mustard

For the bowl:

1 (5-7oz) bag baby kale

1/2 c frozen cherries, defrosted

4 oz block bleu cheese

Combine rice with 1 1/2 c lightly salted water & cook on the stovetop or a rice cooker according to package instructions.

Whisk dressing ingredients together in the bottom of a large bowl. Add kale, cherries & bleu. Toss to coat.

Divide salad evenly into (2) big ‘ol bowls. Top with hot, cooked rice and dive in!

Serves 2.