Please enter the email you’re using for this account.
The combination of flavors in this salad work so well together. It’s also very versatile, so you can use Italian dressing or another favorite with equally delicious results.
1 head of romaine or butter lettuce, chopped
1 purple onion, sliced into rings
2 cups cooked Beleaves Brown Rice
2 cups frozen green peas, defrosted
1 (15-ounce) can kidney beans, drained and rinsed
1 cup mozzarella cheese, shredded
1/2 cup Tuscanini Balsamic Vinegar
3/4 cup Gefen Olive Oil
4 teaspoons Gefen Honey
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 and 1/2 teaspoons salt
3/4 teaspoon black pepper
In a jar, combine the balsamic vinegar, olive oil, honey, basil, oregano, garlic, salt, and pepper. Shake until well blended.
Layer half the lettuce, half the onions, half the rice, and half the peas. Repeat. Top with the beans and cheese. Dress before serving.
Photography by Heather Winters
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation