Brown Rice Salad With Peppers And Zucchini

1. 1

   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.

2. 2

   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.

3. 3

   In a small jar make vinaigrette by mixing the salt, pepper, vinegar, mustard, garlic and oregano together and then adding the oil.

4. 4

   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.

5. 5

   Dress the salad to taste and serve immediately.

6. 6

   This salad can also enhanced by chicken, tuna or chopped egg.

* Per serving · 4 servings · Values may vary.

No additional tips available.