Crispy Rice Salad

Ingredients
​2 cups  Jasmine Rice , Deep Fried
1 cup  Cauliflower Florets
3 cups  Curly Kale
2 cups  Currants
1 cup  Cucumber , Diced 1/2 Inch
1 cup  Red Pepper , Diced 1/2 Inch
1/2 cup  Scallions, Bias Cut
6 fl oz  White Balsamic Vinaigrette 

Instructions

1. Deep fry jasmine rice until puffed and crispy. Drain and reserve.
2. In a food processor, pulse cauliflower and kale until coarsely chopped.
3. Place all ingredients in a mixing bowl and toss to coat with White Balsamic Vinaigrette 
4. Plate and serve.

Recipe and photo courtesy of Ken's