Healthy doesn’t have to taste bad.  I know it’s still winter, so this salad is still hearty and the rice and chicken can even be served warm.  And after indulging during Christmas on rich foods, something light sounds so good.

Cumin Salad Dressing

1/4 cup olive oil
1/4 cup white vinegar
1 tbsp. honey
1/2 tsp. cumin
salt and pepper to taste

Place all the ingredients in a jar or bottle with a cap.  Shake vigorously to make the dressing.

Rice Bottom Salad

2 cups of brown rice
1 cup salsa

1 head of romaine lettuce chopped
1 cup of grape tomatoes cut in half
1 can of black bean rinsed and drained
1 cup of frozen corn thawed
1/2 cup red onion chopped
Rotisserie chicken or turkey chopped

Cook the rice with the salsa and correct amount of water according to your rice cooker or the package directions.

On a plate, place a scoop of rice, then some lettuce and then all the rest of the ingredients (or let everyone choose what they want on their salad).  Drizzle with the dressing.

I served this salad with Light Mini Corn Cakes (I’m tired, so I’ll post the recipe for these tomorrow).