On a recent visit to the local farmers market, I found the ingredients for this salad.
Then I hiked the local Madonna mountain (it’s really just a hill) with my dog Dedas and a good friend I hadn’t seen in a while, and worked on this recipe for a bit.
Sunday took us to the top of the grade on our mountain bikes, and I can’t remember more beautiful day. The air was crystal clear, and we could see all the way from the rock at Morro Bay to the dunes in Oceano. It was incredible.
So this salad? It’s very simple, and totally tasty. You’ll have to cook the rice ahead of time, which isn’t too big of a deal. If you don’t get around to cooking it earlier, just spread the warm cooked grains out on a baking sheet and throw it in the freezer for 10-15 minutes. Bam, it’s cooled.
Using black rice adds some nice visual interest to the dish. You could also use wild rice, or your favorite whole grain variety.
The vinaigrette is very good also. I actually think it’s my favorite dressing I’ve made or had in a while. It’s also very simple. The hardest part is getting the honey to dissolve and not stick to the spoon.
Dedas also decided she very much loved the pea shells. She played with one a bit, nommed on it a bit, gobbled it down, and begged for more. This continued the whole time I was shelling them. I may have given her one more… Or ten.
Back to the salad! It’s fresh, spring-y, crunchy, and filling. What more is there to say? Whether you’re looking for something nutritious to gobble when you get home from a strenuous hike, or a simple meal to enjoy on a lazy afternoon at home with the dog, you’re going to love this.Print
This fresh spring salad recipe with black rice, English shelling peas, radishes, carrots, greens, and red wine vinaigrette makes a perfect weeknight meal.
For the salad:
- 1 cup uncooked black rice*
- 4-5 cups lightly packed salad greens
- 2 medium carrots, shaved
- 2 ounces (about 4 whole) radishes, sliced thin
- 1 cup shelled English shelling peas (about 3-4 handfuls whole peas)
For the red wine vinaigrette:
- Cook the rice according to package directions. Cool completely.
- Place the salad greens in a large bowl and top with the rice, then the carrots, radishes, and peas.
- Combine all the dressing ingredients in a measuring cup. Stir well with a spoon until the honey is dissolved. Pour over the salad (you may have a bit left over) and serve.
*If you do not have time to cook the rice and let it cool on its own, it is okay to spread the warm rice on a baking sheet and freeze it for 10-15 minutes before serving.
What about you? Any tips for making a tasty rice and veggies bowl? Let us know in the comments below and please give this recipe a rating while you are at it!
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Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on April 28th, 2014. Last updated: July 11, 2018 at 16:33 pm.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now being merged into Foodal).