This salad recalls the dark elegance of squid ink pasta. For an even more striking presentation, add a pop of color to the dish by using seedless green grapes.
Serves 5 Prep Time 20 minutes Cooking Time 30 minutes
For the dressing
6 tablespoons lemon juice
2 tablespoons honey
2 tablespoons red wine vinegar
4 tablespoons olive oil
salt and pepper to taste
2 tablespoons minced red onions
1/4 teaspoon fresh tarragon leaves (or to taste)
3 cups black rice, cooked
1 cup seedless grapes, sliced in half
1 cup tomatoes, diced
1 cup cucumber, diced
1/4 cup mint leaves (reserve some for garnish)
1/2 cup candied almonds (for garnish)
1 Make the vinaigrette: In a bowl, combine all ingredients together. Set aside.
2 To assemble salad, place all ingredients in a large bowl, pour dressing, and toss all ingredients together. Chill. Before serving, garnish with mint leaves and almonds.
Nutty tip: Make homemade candied almonds by substituting the walnuts here: How to Make Candied Walnuts
Photography by At Maculangan | Styling by Rachelle Santos | Art Direction by Donna Tapay| Props from Rustan’s Department Store (Multiple Choice white plate)
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