Best Of Summer Rice Salad

Recipe by Ali Lopez

2 cups cooked rice – wild rice blend is good
2 large peaches pitted and diced
1 cup blueberries
1 pint cherry tomatoes, halved
2 ears sweet corn, kernels removed
2 cucumbers, peeled, seeded, diced
2 cups greens – spinach, kale, mixed greens, arugula
chopped or sliced nuts, such as almonds or walnuts
Sprinkle of cheese – feta, gorgonzola, Parmesan (optional)
For the dressing: (this will make extra)
handful fresh basil leaves
2 cloves garlic 
1/4 cup raw cashews (soaked for 1 hour), drained
water, as needed
2 tablespoons white wine vinegar 
1 teaspoon dijon
salt and pepper to taste

1. Dressing: Combine all ingredients in a blender until very smooth. Scrape down the sides as needed, for the cashews to become smooth and creamy. Add a bit more water if needed to help blend. Taste and add more seasoning, if needed
2. Salad: In a large bowl combine the rice, greens, peaches, blueberries, tomatoes, corn. Drizzle the dressing over the salad and gently toss until salad is well coated. Top with nuts and cheese. (If you want to make this salad ahead of time or eat it for a few days, add the greens to each serving, instead of all at once.)
3. To make a composed salad, cover a serving plate with the greens, then the rice, then arrange the remaining ingredients artfully over the rice. Serve with dressing on the side.