Nice lunch or snack.
Serves 4
I. Dressing:
1/2 cup (120 ml) each: (dairy-free) organic yogurt and rice vinegar
2 tsp. (10 ml) minced rosemary
1/4 tsp. (60 ml) red pepper flakes
1. Mix all the ingredients until smooth.
II. Salad:
4 cups (380 g) cooked farro or couscous (are not gluten free), OR brown rice (is gluten-free)
organic grilled chicken or rotisserie chicken, cut into strips
organic grapes cut in half
organic thinly sliced: radishes and celery
organic walnut halves
chopped organic chives
optional edamame beans
1. Divide the farro/couscous/brown rice among the four bowls.
2. Arrange the remaining ingredients on top.
3. Drizzle dressing over the salads.
