First of all, I mean, what’s NOT to love here? I love those days when you pop off the couch (because not a bone in my body knows how to just sit around), go to the fridge with hardly an idea, open the veggie drawer and voila- the simple idea springs on you. Mine was “just make what you love – comfort food.”

So I grabbed all the favorite ingredients I saw in front of me. Broccoli, Brussel sprouts, a variety of baby lettuce and sweet cherry tomatoes. When I plopped this all down on the counter I knew immediately I didn’t want to make an ordinary salad, and I’ve been craving wild red rice.

I usually chop my broccoli into bite size pieces, and half my Brussel sprouts and cherry tomatoes, so I didn’t. I wanted this “salad” to be more like a “meal.” I cooked the rice so it was extra al dente, red rice is typically hard and chewy but I wanted it to have even more texture then it normally would. As a matter of fact I steamed the veggies and left them al dente too!

Next for the dressing – I’m addicted to this truffle lemon vinaigrette. So simple to make! It’s equal parts Black truffle oil and algae oil (you can probably use avocado or olive oil), juice of 1/2 lemon, sprinkle salt and pepper. That’s it. A little goes a long way!!