Brown Rice Vegetable Salad


Brown Rice Vegetable Salad

Perfect to serve with a meal or take to work for lunch!

Prep time: 20 minutes

Total time: 80 minutes

Skill level: Medium

What You'll Need

Brown Rice Vegetable Salad

Balsamic Vinaigrette

Directions

Brown Rice Vegetable Salad

  1. Slice the eggplant and sprinkle with sea salt. Stack the eggplant and let sit for 1 hour.  Rinse off and dry with a paper towel.  Set aside.
  2. Preheat the oven to 375°
  3. Cut the eggplant into 1-inch pieces and place in a baking dish.
  4. Add the pepper pieces, olive oil, and garlic. Toss to mix.  Put it in the oven and bake for 25-30 minutes.
  5. Meanwhile, put the cashews in a baking dish. Put it in the oven and bake for 8-10 minutes until lightly roasted.  Remove from the oven and let cool.
  6. Put the eggplant, peppers, brown rice, cucumber slices and tomatoes in a bowl. Set aside to make the dressing.

Balsamic Vinaigrette

  1. Prepare the balsamic vinaigrette by putting all the ingredients in a measuring cup and mixing.
  2. Add to the salad, along with the cashews. Toss all together and serve.

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