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I have a few more to show you but I am also excited to make a few more with scraps
Sweetgreen Crispy Rice Salad with Spicy Cashew Dressing (gluten free + dairy free!) 50 minutes Ingredients For the crispy rice: 3 teaspoons smoked paprika 2 cups puffed rice cereal 3/4 teaspoon garlic powder 1.5 teaspoon onion powder 1.5 teaspoon ginger powder 4 teaspoon tamari 3 teaspoon avocado oil For the spicy cashew dressing: 2 large or 3 small cloves garlic 1 cup loosely packed cilantro 2 tablespoon sesame oil 1 thumb sized piece of fresh ginger 2 tablespoon rice wine vinegar 1.5 tablespoon maple syrup 1 tablespoon red chili flakes (use less or more for less or more spice!) 1/3 cup + 2 tablespoons unsalted creamy cashew butter juice of 1 lime 1 tablespoon fine grain sea salt + more to taste 1/4 cup water For the salad base: 2 cups arugula 1/2 cup shredded rotisserie chicken 2 tablespoons chopped almonds 1/2 cup cooked wild rice 1/4 cup cilantro 1 shredded carrot 1/4 cup chopped purple cabbage 1/4 cup sliced cucumber 1/2 cup crispy rice juice of 1 lime Instructions Pre-heat the oven to 350F and line a baking sheet with parchment paper
Teri Jon offers complimentary stylist consultations
Choose wildflower prints, prairie florals, or botanical designs rather than tropical patterns
Green and pink are a great match
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