Brown Rice and Spinach Salad

Post date: May 12, 2011 8:10:05 PM

This hearty salad is wonderful in the summer when tomatoes peak, but the cherry or grape varieties hold up pretty well year-round. Substituting some of the olive oil with flax oil is a sneaky way to enjoy the healthful benefits of flax. The dish comes together with ease and is a great to give leftover rice a little sophistication. A nice twist can be had by contrasting the sweet tomatoes with another ½ cup of sun dried tomatoes. This particular recipe serves 4-6 but is easily adaptable.

Ingredients:

4 cups brown rice, cooked

4 cups fresh spinach, chopped

1½ cups cherry tomatoes, chopped

2 tablespoons scallions, minced

1 tablespoon fresh mint, chopped

3 teaspoons olive oil

2 tablespoons flax oil

2 teaspoons rice vinegar

2 teaspoons fresh lemon juice

1 teaspoon lemon zest

Preparations:

In a small bowl, combine flax oil, rice vinegar, lemon juice and set. Set aside.

Heat olive oil in a large skillet and sauté scallions until softened but not browned. Add spinach and braise until slightly wilted. Add to a large bowl with rice. Stir in tomatoes.

Fold in dressing and garnish with mint.