Wild Rice, Tomato & Arugula Balsamic Salad

Serving Size:
4
Time:
30
Difficulty:
Easy

Ingredients

  • 1 cup (185g) rice
  • 160g roasted peppers, drained, chopped
  • 1⁄4 cup (30g) roasted almonds, chopped
  • 1 cup (150g) cherry tomatoes, halved
  • 2 oz. (60g) arugula
  • 1 tbsp. balsamic vinegar 1 tbsp. olive oil
  • 1⁄2 tsp. chili flakes

Directions

  1. Cook the rice according to instructions on the packaging. Once cooked, place in a large bowl.
  2. Add in the peppers, almonds, tomatoes, and arugula. Drizzle with vinegar and oil, add chili flakes—season to taste with salt and pepper and mix until well combined, before serving.

Enjoy this sweet, tangy, peppery salad as a main course or a side dish!

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