Brown Rice Salad with Citrus-Thai Basil Vinaigrette

1. 1

   Combine rice and vegetables in a large bowl.

2. 2

   Add the vinaigrette and stir to combine.

3. 3

   Let the salad sit at room temperature for 30 minutes before serving.

4. 4

   Garnish with desired herbs.

5. 5

   3/4 cup orange juice

6. 6

   1/4 cup lime juice

7. 7

   1/2 cup fresh Thai basil leaves, chopped (substitute regular basil or mint leaves if needed)

8. 8

   1 cup fresh cilantro leaves

9. 9

   1 teaspoon kosher salt

10. 10

    1/4 teaspoon freshly ground black pepper

11. 11

    1 heaping tablespoon honey

12. 12

    1/2 cup canola oil

13. 13

    Combine all ingredients in a blender and blend for 1 minute

* Per serving · 4 servings · Values may vary.

No additional tips available.