Brown Rice Salad With Balsamic Vinaigrette

Ingredients:

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

Directions:

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.

Additions/Variations:

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.


AmandaCarrAmandaCarr

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