The dressing, made with cashews, lemon juice, garlic & water, subs for the olive oil. Serve it on a bed of peppery arugula for an elegant uber nutritious summer dinner. Delish! Outdoor picnic before a concert anyone? Serves at least 6, generously.

SUMMER RICE SALAD WITH ROASTED RED PEPPERS, DILL, CHICKPEAS, AND CASHEW HERBED CHEESE adapted from Jeanne Lemlin's "Simple Vegetarian Pleasures"

4 cups of cooked & chilled long grain brown rice (I used 2 bags of TJ's brown rice = 4 cups)

2 (16 oz.) cans or chickpeas, rinsed well and drained

3/4 (loosely-packed) cup of grated Treeline Cracked Pepper Cashew Cheese (can omit) Note: This is a perfect stand-in for feta.

2 whole large roasted red peppers, chopped--either jarred (I used Divina brand) or roasted 2 large peppers, yourself.

1/2+ cup chopped fresh Italian parsley

1/3+ cup chopped fresh dill

3 scallions, very thinly sliced

THE DRESSING

1/2 cup of raw cashews
1/2 cup of water
1/4 cup fresh lemon juice
2 garlic cloves, chopped 
1/2 teaspoon salt or to taste
Add coarse black pepper to the dressing after it’s mixed.

1. Combine the rice, chickpeas, Treeline cashe cheese, roasted red peppers, parsley, dill, and scallions in a large bowl & toss well.

2. Combine all the dressing ingredients (except the pepper) into a high-powered blender, like a Vitamix & mix until well blended. If you don’t have a high-power blender, soak the cashews in the 1/2 cup of water overnight, first, then mix the cashews, along with the soaking water & the rest of ingredients in a regular blender.

3. Combine the dressing with the rice, vegetables, cheese, & herbs. Let it chill for at least 1 hour or up to 8 hours before serving. Serve at room temperature.

Yield: 6 main dish servings.