pomegranate crispy rice salad

  1. Toss cooked white rice in soy sauce, chili crisp, sesame oil, and olive oil
  2. Layer white rice on baking sheet in an even layer. Bake at 400 for 20 min or until crispy, tossing halfway through.
  3. Assemble salad ingredients in bowl and top with crispy rice.
  4. Dress with LAV Sweet Pomegranate Vinaigrette & toss!