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Reviewed on Dec 29st, 2017

The Garden Grazer

When rice is done cooking, drain and excess water and add to the large veggie bowl. Toss to combine. The spinach will slightly wilt from the heat. Whisk the dressing and pour over the salad. Stir to combine. Serve immediately, or chill for an hour or more. Vegan, gluten-free (with corn tortillas) Ingredients 1 1/2 cups corn (thawed, if frozen) 4-5 green onions, sliced 1/2 cup chopped cilantro Nutritional yeast for sprinkling Optional: lightly sauteed spinach 1/4 cup tomato paste 2 Tbsp.

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