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Brown-Rice Salad with Spinach and Tomatoes

70

Nutty brown rice makes a tasty fiber-rich addition to salads.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2010

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.

Reviews Add a comment

  • ALR10745791DW
    8 MAY, 2017
    It would be extremely helpful if you were to tell us if this is a cold rice salad or a hot rice salad. There is absolutely no mention of the cooking of the rice and whether or not to let it cool.
    Reply
  • Agne Pa
    25 SEP, 2013
    This is a really nice and easy recipe. The taste is delicious! Will do this again.
    Reply
  • MS11498562
    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!!
    Reply