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Chopped Brown Rice Salad with Grapes and Pecans

Emma Christensen
  • minutes
  • Serves 6 to 8

INGREDIENTS

1

Heart of romaine

2 cups

Grapes, red

1 1/2 tbsp

Mustard, spicy brown

1 cup

Brown rice

1

Salt and pepper

3 tbsp

Olive oil, extra-virgin

3 tbsp

White wine vinegar

1 cup

Pecans, whole

1 cup

Ricotta salata