Brown Rice Salad

The best Brown Rice Salad recipe mixes a light homemade dressing with spinach, tomatoes and cucumbers to make a rice and vegetable combination that is super delicious!

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Keyword Brown Rice Salad

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 237kcal

Author Jennifer Osterholt

Ingredients

Salad

2 cups brown rice cooked
1 cucumber diced
2 cups baby spinach
1 pint cherry tomatoes quartered

Dressing

3 tablespoons extra virgin olive oil
3 teaspoons red wine vinegar
2 tablespoons dill fresh, chopped
1 clove garlic minced
1/4 teaspoon granulated sugar
1/2 teaspoon Koshor salt
1/4 teaspoon black pepper freshly ground

Instructions

Salad

Rinse rice to remove surface starch. Prepare rice according to directions on the package for a total of 2 cups of cooked rice.
2 cups brown rice
Wash, air dry and chop vegetables.
1 cucumber, 2 cups baby spinach, 1 pint cherry tomatoes

Dressing

In a large bowl whisk together oil, vinegar, dill, garlic and sugar.
3 tablespoons extra virgin olive oil, 3 teaspoons red wine vinegar, 2 tablespoons dill, 1 clove garlic, 1/4 teaspoon granulated sugar
Season generously with salt and pepper.
1/2 teaspoon Koshor salt, 1/4 teaspoon black pepper
Add rice and stir. Add cucumber, spinach and tomatoes and toss to combine.

Nutrition