Spring is here and cool refreshing salads are a must!
Use what is leftover in your vegetable drawer for this! In the ingredients listed below, I usually just have a piece left rather than using a whole vegetable, but feel free to use as little or as much of these as you want. I make brown rice every few days and this is a great way to use up my leftovers.
Simple Brown Rice Salad
Dice up anything you like: Carrot, cucumber, tomato, scallion, radish (about 1 cup).
Shred or grate (optional): Beet, carrot, cabbage (1/4 cup).
Add Greens if you want: Kale (blanched if you want), spinach or chard cut up in pieces.
1/2 – 1 cup Short Grain Cooked Brown Rice (organic is best, of course).
Mix it all together with your favorite dressing, oil and vinegar or a little Braggs Aminos.
Salt and Pepper to taste.
Optional protein if you want, like cooked egg, chick peas, or soy protein of your choice.
Want more healthy recipes?