Brown Rice Salad With Peppers and Zucchini

Recipe by KWB5015
READY IN: 1hr 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Cook brown rice according to package directions (if you wish, add a 1/2 a vegetable cube in place of any salt listed in the cooking instructions) and set aside to cool.
  • Chop vegetables and cheese and toss with cooled, cooked rice. I use a mandoline slicer to get a variety of shapes and textures to my vegetables. Use whatever vegetables appeal to you.
  • In a small jar make vinaigrette by mixing the salt, pepper, vinegar, mustard, garlic and oregano together and then adding the oil.
  • This will actually make more dressing than is needed for the salad, I think, but it is a solid vinaigrette that performs well on other salads.
  • Dress the salad to taste and serve immediately.
  • This salad can also enhanced by chicken, tuna or chopped egg.