2 pkg (250 g each) Tilda Pure Steamed Basmati Rice
2 cobs of corn, shucked
1 medium summer squash, sliced in half lengthwise
1 red pepper, quartered
3 tbsp (45 mL) olive oil
4 cups (1 L) baby arugula
2 cups (500 mL) cherry tomatoes, halved
3/4 cup (175 mL) crumbled goat cheese
Vinaigrette:
1/3 cup (75 mL) olive oil
3 tbsp (45 mL) lemon juice
2 cloves garlic, minced
2 tbsp (30 mL) chopped chives
1/2 tsp (2 mL) Dijon mustard
1/2 tsp (2 mL) each salt and pepper
This salad is also great cold. Refrigerate, undressed, in airtight container for up to 3 days. Toss with vinaigrette just before serving.