Ingredients

Scale

6 clementines
1 lemon
2 Tablespoons extra virgin olive oil
1 Tablespoon honey
1 Tablespoon soy sauce (or tamari, for gluten free)
1 teaspoon cumin
3 1/2 cups cooked basmati rice
2 cups chopped kale leaves, ribs removed
1 cup chopped celery
1 cup dried cranberries
2 green onions (with greens), chopped
1 – 2 Tablespoons chopped fresh cilantro or parsley
For the top: 1/3 cup toasted almonds and (optional) crumbled feta (even better if it’s marinated feta – recipe here)

Instructions

Zest and juice 2 of the clementines and the lemon. Mix the juices with the olive oil, soy sauce, honey, and cumin to make the dressing.
Peel the other 4 clementines, then slice sideways and cut into chunks.
In a large mixing or salad bowl, toss together the clementines with the remaining ingredients (including the zest).
Drizzle the dressing over and toss to mix, then sprinkle the top with toasted almonds and crumbled feta. Enjoy!

Notes

Refrigerate leftovers in a sealed container. It’s best if you add the toppings just before serving.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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