Brown Rice Salad with Spinach and Tomatoes

Here’s a great dish I found using really simple ingredients. It was delicious! It’s also very forgiving…so you can really change it up as you please. I didn’t have dill so I used flat leaf parsley. Try it…it’s delicious! AND healthy!

 

Brown Rice Salad w/ Spinach and Tomatoes

Adapted from Everyday Food|January|February 2010

2 Tbsp extra-virgin olive oil

2 tsp red-wine vinegar

2 Tbsp chopped fresh dill

1 garlic clove, minced

1/4 tsp sugar (I used honey)

coarse salt and ground pepper

 

2 c cooked brown rice

 

1 medium cucumber, peeled, halved lengthwise, seeded, and sliced

2 c baby spinach

1 pint cherry tomatoes, halved

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

Serves 4|203cal; 8.1 g fat; 4 g protein; 29.9 g car; 3.6 g fiber