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Brown-Rice Salad with Spinach and Tomatoes

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    Everyday Food, January/February 2010
    • Prep Time 10 minutes
    • Total Time 50 minutes
    • Yield Serves 4
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    Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons red-wine vinegar
    • 2 tablespoons chopped fresh dill
    • 1 garlic clove, minced
    • 1/4 teaspoon sugar
    • Coarse salt and ground pepper
    • 2 cups cooked brown rice
    • 1 medium cucumber, peeled, halved lengthwise, seeded, and sliced
    • 2 cups baby spinach
    • 1 pint cherry tomatoes, halved

    Directions

    1. In a large bowl, whisk together oil, vinegar, dill, garlic, and sugar. Season generously with salt and pepper. Add rice, cucumber, spinach, and tomatoes; toss to combine.

    Recipe Reviews

    • TeresaRae
      13 Jun, 2010

      This is the most AMAZING salad!!! I have made this salad for several potlucks and everyone wants the recipe. WOW, it tastes sooo fresh!!

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