This is not your everyday salad. This salad is full-on fancy - which is exactly what we're after when entertaining. A spinach salad with oil and vinegar is always nice, but sometimes we want a salad with style -- and this saffron and orange blossom situation delivers.
When the occasion calls for a dish that's sexy and sophisticated -- but you'd still like to keep things 'planty', this saffron rice and orange blossom salad from PLANTLAB is everything.
PLANTLAB is a wellness culinary school by plant-based chef, Matthew Kenney, that offers IRL courses in LA and even a few online. Their team has mastered the art of plant-based cooking, teaching students how to make everything from trendy adaptogenic beverages to elevated bites for entertaining using only whole, plant-based ingredients. Discover how they define a plant-based diet here, then find any excuse you can to make this involved but so worth it salad recipe below... 
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The post Plant Lab’s Saffron Rice Salad with Orange Blossom Water appeared first on The Chalkboard.
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