Brown Rice and Rainbow Chard Salad with Blue Cheese Vinaigrette | Town & Country Markets

Ingredients

• 1 bunch rainbow chard
• 3 cups cooked and cooled brown rice (1 1/2 cups raw rice)
• 1 large carrot, grated
• 1/2 finely chopped red onion
• 4 ounces blue or gorgonzola cheese, divided
• 1/3 cup olive oil or oil of choice
• 1/3 cup apple cider vinegar
• 1 lemon, zested and juiced (about 2 tablespoons juice and 1 teaspoon zest)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon honey