Brown Rice Salad With Balsamic Vinaigrette


3 cups cooked short grain brown rice (still hot)
1 package firm marinated (flavored) tofu, chopped
1 medium red bell pepper, diced
4 green onions, thinly sliced
1 jalapeno, finely diced
1/3 cup balsamic vinaigrette (bottled or home-made), separated
1 carrot, grated
5 oz. mixed baby greens
salt and pepper


Cook rice according to package directions. While rice is cooking, prepare vegetables and tofu and place into large bowl. In second bowl, toss greens and carrot with about 1/4 of dressing to lightly coat. Add hot rice to veggie/tofu mixture and add remaining vinaigrette, toss to coat. Serve rice salad, still warm, on top of greens.


This salad has a lot of potential for accommodating different flavors and cuisines. Add chopped tomatoes, hot pepper, lime juice, cumin, garlic, and black beans for a Mexi-rice salad; substitute soy sauce, ginger, garlic, sesame oil, tofu, and Asian veggies for another twist. I may try shaved coconut, chicken, and a touch of curry powder. MMMM.




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