Ingredients
- 250 mL (1 c.) of rice
- Salt
- 7 mL (½ tbsp.) of Dijon mustard
- 45 mL (3 tbsp.) of lemon juice
- 60 mL (¼ c.) of olive oil
- Fresh ground pepper
- 5 L (6 c.) of romaine lettuce, coarsely chopped
- 2 packages of duBreton Thin Sliced Ham Apple Wood Smoked, cut into strips
- 750 mL (3 c.) of vegetables (carrots, beets, cucumbers, peppers, etc.) in spirals or plain pieces
- 250 mL (1 c.) of hummus
- 125 mL (½ c.) of fresh cilantro, coarsely chopped
Preparations
- In a pot, bring salted water to a boil, add the rice and cook according to the package directions. Drain, rinse under cold water and drain again.
- In a bowl, whip the Dijon mustard with the lemon juice and olive oil and season to taste. Set aside.
- Divide the lettuce among 4 to 6 bowls and top with the cooked rice, ham, vegetables, hummus and cilantro.
- Drizzle the bowls with vinaigrette and serve.