Brown Rice and Kale Salad with Sorghum Vinaigrette [0000411]

Ingredients:
1 cup cooked brown rice (gluten-free)
2 cups kale, finely chopped
1/4 cup sorghum syrup
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste
1/4 cup dried cranberries
1/4 cup chopped pecans

Steps:

In a large bowl, combine cooked brown rice and finely chopped kale.
In a separate small bowl, whisk together sorghum syrup, apple cider vinegar, olive oil, Dijon mustard, salt, and pepper to create the vinaigrette.
Pour the sorghum vinaigrette over the rice and kale mixture, tossing to coat evenly.
Add dried cranberries and chopped pecans, mixing them into the salad.
Allow the salad to marinate for at least 30 minutes in the refrigerator to enhance flavors.
Serve chilled as a refreshing gluten-free side dish or light meal.
Enjoy your Brown Rice and Kale Salad with Sorghum Vinaigrette!