This black rice salad is packed with antioxidants and comes together quickly. Serve it with roasted chicken or fish for a nourishing lunch.
Ingredients
Dressing
2 tablespoons
pomegranate juice
½ teaspoons
raw apple cider vinegar
1 cloves
garlic
crushed
1 pinches
kosher salt
2 tablespoons
extra virgin olive oil
Salad
3 cups
cooked
black rice
¼
red onions
cut into half moons
¾ cups
pomegranate arils
2 cups
watercress
