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Crispy Rice Salad With Sherry Shallot Vinaigrette

Specialty Dressings/Vinaigrettes Appetizer Salad/Pasta Salad Vegetables
  • 2 cups jasmine rice, deep fried
  • 1 cup cauliflower florets, coarse chopped
  • 3 cups curly kale, coarse chopped
  • 2 cups currants
  • 1 cup cucumber, diced 1/2 inch
  • 1 cup red pepper, diced 1/2 inch
  • 1/2 cup scallions, bias cut
  • 6 oz Ken’s Sherry Shallot Vinaigrette
  • Deep fry jasmine rice until puffed and crispy. Drain and reserve.
  • In a food processor, pulse cauliflower and kale until coarsely chopped.
  • Place all ingredients in a mixing bowl and toss well.
  • Plate and serve.

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