New This Month

Brown-Rice Salad with Spinach and Tomatoes

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

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2010


  • 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


  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.


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