I am all about trying new cold salads. Cold salads are one of my most prized foods when I go to a picnic or BBQ. I love to make them and I love to eat them. I typically try to get creative with the salads that I make instead of putting together the same old kinds all the time. However, I do tend to make classic macaroni salad quite a bit because my husband adores it. The other day, I was browsing the interwebs and came across this Asian citrus salad and thought it looked really good. Will you be making it, too?

Yum! Eating this salad with fish sounds delish!

Ingredients

1 cup cooked brown basmati rice

2 cups chopped romaine lettuce

1 green bell pepper, diced

2 carrots, shredded

¼ cup slivered almonds

1 orange, peeled and sliced

6 ounces cooked cubed chicken or tofu (optional)

2 tablespoons of chopped cilantro (optional)

Sliced red beets (optional)

Asian Dressing:

1 tablespoon raw honey (vegan: use coconut palm nectar)

¼ cup low sodium tamari

1 teaspoon grated ginger

3 tablespoons brown rice vinegar

1 clove garlic, minced

2 tablespoons Bertolli extra virgin olive oil

2-4 tablespoons filtered water

Instructions

To make the dressing, place all of the ingredients in a bowl and whisk until fully combined.

For the salad, place all of the ingredients in a bowl. Pour some of the dressing over the salad until your desired liking. To serve, place half of the salad on a plate. Enjoy!

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Quick Tip: This salad can be eaten solo as a light lunch option or alongside your favorite picnic foods.