Dressing:
2 tablespoons walnut oil
1 tablespoon raw, unfiltered apple cider vinegar
1 clove garlic, pressed
Sea salt to taste
1/2 teaspoon freshly ground black pepper
Pinch cayenne
Salad:
1 cup brown rice, cooked
1/2 cup pecans, chopped
2 tablespoons fresh dill, chopped
1 yellow bell pepper, diced
1 cup cherry tomatoes, halved
1 scallion, chopped finely
Whisk oil, vinegar, garlic, salt, pepper, and cayenne together in a
small bowl.
Place brown rice, pecans, dill, yellow bell pepper, tomato and
scallion in a salad bowl and toss the salad with the dressing