I found this recipe ages ago in one of those Betty Crocker mini cookbooks they used to sell at the check-out stands at grocery stores. You are supposed to cut up a tomato as a salad cup. Too much work, for me in my 20’s and now in my ah-hem. Well, let’s skip that part.
Plus, why not use fresh garlic and Dijon versus the dried stuff? Right. I need to mention that I make a half pint mason jar of the dressing just because.
This rice salad makes the perfect summer salad to take to barbecues since (a) it’s easy (b) it’s healthy (c) it’s tasty. My recipe gift to you for summer meals!
¾ cup olive oil
¾ cup tarragon white wine vinegar
2 teaspoons dill weed
2.5 teaspoons Dijon mustard
1-2 cloves garlic, pressed
½ teaspoon each ground sea salt & pepper
2 cups cooked long grain white rice
4 cups spinach, cut chiffonade (in thin strips)
2 cups grape tomatoes, halved
½ cup sliced green onions
½ cup sliced celery, peeled first
1/3 cup raw sunflower seeds
In half pint mason jar, combine dressing ingredients, shake well. Set aside.
In medium bowl, combine cooked rice, spinach, tomatoes, green onions, celery and mix well. Pour dressing to taste over salad, toss well. Refrigerate an hour to combine flavors. To serve, toss a bit more dressing to freshen the salad and garnish with sunflower seeds.
#summersalad #ricesalad #healthy #recipes