5 leaves of kale
3 cups (or 1.25 mugs) of cooked whole grain rice
12 cherry tomatoes, halved
1/4 cup (or 2 tablespoons) of black olive slices
Olive oil to taste
Salt to taste
Balsamic vinegar to taste
5 leaves of kale
3 cups (or 1.25 mugs) of cooked whole grain rice
12 cherry tomatoes, halved
1/4 cup (or 2 tablespoons) of black olive slices
Olive oil to taste
Salt to taste
Balsamic vinegar to taste
Wash the kale leaves thoroughly, dry them, and cut them into fine strips
In a salad bowl, combine the cooked whole grain rice, kale, cherry tomatoes, and black olives
Season with olive oil, salt, and balsamic vinegar
Serve immediately.
