Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Crispy Rice Kale and Cranberry Salad
Serving Amount
Ingredients
2 cups cooked and cooled jasmine rice
21⁄2 Tbsp. olive oil
1 Tbsp. low-sodium soy sauce
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 Tbsp. orange juice
1 tsp. thyme
2 tsp. Dijon mustard
1 tsp. minced shallot
1 garlic clove, minced
1 tsp. honey
salt and pepper to taste
2 bunches kale, ribs and stems removed
1⁄3 cup dried cranberries
1⁄2 English cucumber, chopped
4 ounces goat cheese
1⁄3 cup sliced raw almonds
Instructions
Step 1
Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper.
Step 2
Mix rice with olive oil and soy sauce, then spread a thin layer on prepared baking sheet.
Step 3
Roast for 40 minutes, tossing every 10-15 minutes, until crispy. Remove from oven and let cool slightly.
Step 4
Prepare the salad dressing. In a jar, add olive oil, red wine vinegar, orange juice, thyme, Dijon mustard, shallot, garlic and honey. Shake vigorously and add salt and pepper to taste. Shake again before adding to salad.
Step 5
Prepare the salad. Add kale and the dressing and massage for 20 seconds. Then add dried cranberries, cucumbers, goat cheese, almonds and the crispy rice. Toss lightly and serve.
