Traditional Mediterranean salad
Ingredients
or1.5 cups chopped of parsley, fresh (90 g)
or1/2 cup of wild rice, raw (80 g)
or1/2 chopped cup (1/2" pieces) of cauliflower, raw (54 g)
or1/4 medium head (about 5" dia) of cabbage, red, raw (210 g)
or12 large spears (7-1/4" to 8-1/2") of asparagus, raw (240 g)
or1/2 cup, chopped of tomatoes, orange, raw (79 g)
or1/4 cup of nuts, pistachio nuts, dry roasted, without salt added (31 g)
or1/2 unit yields of lemon juice, raw (24 g)
or1 tablespoon of oil, olive, salad or cooking (14 g)
or1/4 unit, bone and skin removed of chicken, roasting, meat only, raw (239 g)
Preparation
1.
In a medium saucepan, boil 1 cup of water. Once boiled, add rinsed black Japonica rice and cook on simmer with the lid on for 40 minutes. 2.
Heat 1 tbsp olive oil in a large skillet, then add 1 bunch of asparagus and cherry tomatoes. Season with salt and pepper, and cook on medium-high for 4-5 minutes. The tomatoes will start to appear wrinkled, and once soft, remove from heat. Leave asparagus for another 4 minutes until slightly golden on each side. Then set aside to cool. Cut asparagus into smaller pieces once cooled.3.
Chop roughly 1/4 of a cauliflower. Add to a food processor and pulse until it resembles rice.
