CanadaSalad
Mediterranean Spinach, Arugula & Rice Salad
Active Time: 20 minutes • Total Time: 45 minutes
Yields: 4 Servings
Ingredients
- SALAD:
- ½ cup uncooked brown rice
- 4 ounce Earthbound Farm Organic Baby Spinach & Arugula
- 1/3 cup Sundried tomatoes
- ½ Earthbound Farm Organic Cucumber
- ¼ cup pitted Kalamata olives
- 2 teaspoon fresh oregano
- salt and freshly ground black pepper
- RED WINE VINAIGRETTE:
- ½ teaspoon Earthbound Farm Organic Garlic, chopped
- 1 teaspoon chopped shallot
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ½ teaspoon sugar
- ¼ cup red wine vinegar
- ½ cup extra-virgin olive oil
- ¼ cup expeller-pressed canola oil
- salt and freshly ground black pepper
The rich flavors of the sunny Mediterranean combine in a vibrant salad that’s perfect for al fresco dining.
This dish takes its inspiration from traditional pasta salads, but we’ve got a secret: right at the start we kick up the flavor with our Baby Spinach and Arugula blend, two great baby greens in one convenient package. The greens create a hearty foundation that stands up to the recipe’s other bold ingredients.
Nutty, chewy brown rice instead of wheat pasta makes the salad gluten-free, while its delicious combo of vibrant flavors ensure it’s ready to please any palate. Undressed, this salad travels easily; when you’re ready to serve, just toss it with the vinaigrette and enjoy!
INSTRUCTIONS:
Cook the brown rice in salted, boiling water according to package directions. (If you’ve bought your rice in bulk, our friends at TheKitchn.com have a good guide to cooking it here. To save time, you can also heat frozen brown rice or use leftover rice you have on hand.) When the rice is done, spread it out on a plate or tray and allow to cool to room temperature.
While the rice is cooking, make the Red Wine Vinaigrette.
Place all of the dressing ingredients, except the salt and pepper, in a small glass jar and seal the lid tightly. Shake vigorously to combine, then season to taste with salt and pepper. Set aside at room temperature until ready to use. You can make the vinaigrette in advance and refrigerate until needed. For best flavor, let it return to room temperature; shake again to mix thoroughly before using.
This recipe makes plenty of dressing, so you’ll have some left over for your next salad; it will keep in the refrigerator, tightly covered, for up to 3 weeks.
Combine the greens, sundried tomatoes, cucumber and olives in a large bowl and stir to combine. Add the cooked, cooled rice and about ¾ cup of the red wine vinaigrette, and toss to combine. Taste and season with salt and pepper, and more dressing if needed.
Serve immediately.
Per serving: Calories 260, Fat 17 grams, Cholesterol 0 mg, Sodium 350 mg, Carbohydrates 25 grams, Fiber 3 grams, Sugars 2 grams, Protein 3 grams.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 40%, Vitamin C 25%, Calcium 8%, Iron 10%.
