The flavors of tangy lemon, spicy garlic, salty feta and cool mint will have you going back for seconds of this brown rice, spinach and mint salad. This is one of those foods that has lots of personality. If you have leftover rice on hand, this salad is a snap to make.
When I’m cooking a batch of rice, I always make extra. There are so many things to make with leftover rice, such as grilled vegetable bowls, fried rice or enchiladas with a rice vegetable filling. If you’re like me and you often have extra rice in the refrigerator, I suggest making a batch of this salad. You’re sure to love it.
This recipe makes two servings as a meal. I recommend doubling it, so that you have leftovers for lunch the next day.
Ingredients
You need the following ingredients to make this brown rice, spinach and mint salad.
- 2 cups cooked brown rice
- 3 ounces spinach, chopped into thin strips
- A big handful of mint, finely chopped (about 1/4 cup when chopped)
- 2 cups chopped tomatoes (cherry or pearl tomatoes halved)
- 1/2 cup chopped scallions (optional)
- 4 ounces feta cheese
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- A couple pinches of cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon Kosher salt
- Fresh ground pepper
- 1 garlic clove, minced
Directions
Add the rice, spinach, mint, tomatoes and scallions to a large bowl. Crumble the feta cheese into the bowl.
Make the dressing in another bowl. Whisk the lemon juice and olive oil together. Add the cinnamon, cumin, salt, pepper and garlic and whisk until blended.
Stir the dressing into the rice mixture. Let the salad rest for an hour or more, so that the rice absorbs some of the dressing.
Enjoy!
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