Wow! Take a look at that hand action in the salad bowl. I’d call that a real salad spinner:)

We had a great time at Cancer Wellness with Salad and Yoga. A group of graceful yogis and instructor Angela Buttimer joined me for a lunch of crisp spring salads. I’ll feature more of them in a future edition of the Friday Four. Until then, here is a delicious Brown and Wild Rice Salad full of flavor, that you can make on Sunday and eat til Friday.

Greek Rice Salad

3 Cups Cooked Brown Basmati Rice (or Wlid/Brown Rice Blend)
1 Cup Grape Tomatoes, halved or quartered
½ Cup Calamata Olives, sliced
¼ Cup Crumbled Feta Cheese
1 Roasted Red Pepper, Chopped
*Greek Vinaigrette
Sea Salt and Freshly Ground Pepper to taste
Whole Romaine leaves or Whole Wheat Pita Pockets

Combine the rice, tomato halves, olives, feta and ½ of the vinaigrette recipe in a large bowl. Toss and check to see if more dressing is needed. Season to taste with salt and pepper. Serve with whole Romaine leaves for filling, or pita pockets.

*Greek Vinaigrette
1 Garlic Clove, Grated
2 TB Red Wine Vinegar
½ Tsp Dijon Mustard
½ Tsp Honey or Agave Syrup
¼ to ½ Cup Extra Virgin Olive Oil
½ Tsp Dried Oregano
Sea Salt and Freshly Cracked Black Pepper
Place all the ingredients in a jar and shake. Taste for salt and pepper.

**Try it with Whole Wheat Orzo instead of the brown rice.

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