Forbidden Rice Blood Orange Salad

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MB

A flight medic & educator turned multi-hyphenate creative, traveler, and coach. This blog is dedicated to helping everyone live well, one day at a time.

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I don’t crave salads often, but when I do they usually include satiating ingredients like warm grains, toasted nuts, and flavorful homemade dressing. This Forbidden Blood Orange Salad (by “Forbidden” I mean I used the Organic Black Forbidden Rice that Lotus Foods sent me, not that the actual salad is forbidden. It’s encouraged, in fact.) is the perfect mixture of those things and tastes like springtime/love in a bowl.

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Sean (my life partner, for those of you that are new here) agreed to be a hand model for my photography in return for a giant bowl of this salad, so, I guess you could say it’s pretty delicious. Disclaimer: there’s a 99.9% chance he still would have helped even if there were no food. The 1% chance of not helping would be if there were other conflicting food opportunities at the same time.

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Cooking for the people that I love has always been a love language of mine. Not just for partners, but for family and friends. It’s not some bizarre patriarchal urge or sense of obligation.

For me, utilizing my creative outlet of choice to properly nourish the people that I love is a best-case scenario. I’m included in the list of people that I love, so I’ve made a lot of fantastic solo dinners in my day.

blood orange, blood oranges, citrus, citrus season, lemon, orange, lime, grapefruit, valentines day dinner, vegan dinner, vegan lunch, vegan valentine, vegan valentines day, vegan valentines dinner, blood orange dressing, forbidden rice, black rice, black forbidden rice, organic, organic rice, lotus foods, rice is life, grain bowl, easy meals, easy lunches, easy dinners, strawberry, blueberry, homemade dressing, table setting, vegan table, vegan cooking, vegan home cooking, home cooking, love language, love, February, cooking at home, weeknight meals, leftovers, leftover lunch, Marybeth Wells Food Photographer
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Forbidden Blood Orange Salad


Description


Ingredients

Units Scale
  • 3 c cooked Black Forbidden Rice (I used Lotus Foods)
  • 2 c baby spinach
  • 1 c sliced strawberries
  • 1 c blueberries
  • 1/2 c toasted pecans

Dressing

  • 3/4 c freshly squeezed blood orange juice (around 3-4 large oranges)
  • 1/2 tsp blood orange zest (optional, but it adds so much flavor)
  • 2 tbsp freshly squeezed lemon juice
  • 2 cloves garlic (minced)
  • 2 tsp dijon mustard
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/23/4 c olive oil (adjust this to taste)


Instructions

  1. Wash and prep your berries and greens.
  2. Mix all of the dressing ingredients in a jar and shake, or whisk in a small bowl.
  3. Mix all salad ingredients together in a large bowl. Add dressing (start small here) and mix the salad well. 

Notes

  • top with additional blood oranges if you love them as much as I do.
  • This salad would be great with Feta added to the mix. I have a recipe for vegan feta cheese coming soon, it’s just not quite ready yet :).  
  • Prep Time: 15 minutes

I hope you all enjoy this simple recipe as much as we did, and I encourage you to play with the ingredients as seasons change. February is the prime of citrus season, hence the blood orange hearts – they’re about as Valentine’s Day themed as I get. Love isn’t meant to be celebrated for one day of the year, it’s realistically the most important thing every day of our lives, whether we realize it or not.

blood orange, blood oranges, citrus, citrus season, lemon, orange, lime, grapefruit, valentines day dinner, vegan dinner, vegan lunch, vegan valentine, vegan valentines day, vegan valentines dinner, blood orange dressing, forbidden rice, black rice, black forbidden rice, organic, organic rice, lotus foods, rice is life, grain bowl, easy meals, easy lunches, easy dinners, strawberry, blueberry, homemade dressing, table setting, vegan table, vegan cooking, vegan home cooking, home cooking, love language, love, February, cooking at home, weeknight meals, leftovers, leftover lunch, Marybeth Wells Food Photographer

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Hi, I'm Marybeth

A flight medic & educator turned multi-hyphenate creative, traveler, and coach.

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