The finished brown rice and spinach salad. Photo: CC-jules:stonesoup
This hearty salad is wonderful in the summer when tomatoes peak, but the cherry or grape varieties hold up pretty well year-round. Substituting some of the olive oil with flax oil is a sneaky way to enjoy the healthful benefits of flax. The dish comes together with ease and is a great to give leftover rice a little sophistication. A nice twist can be had by contrasting the sweet tomatoes with another ½ cup of sun dried tomatoes. This particular recipe serves 4-6 but is easily adaptable.

Ingredients:
4 cups brown rice, cooked
4 cups fresh spinach, chopped
1½ cups cherry tomatoes, chopped
2 tablespoons scallions, minced
1 tablespoon fresh mint, chopped
3 teaspoons olive oil
2 tablespoons flax oil
2 teaspoons rice vinegar
2 teaspoons fresh lemon juice
1 teaspoon lemon zest

Preparations:
In a small bowl, combine flax oil, rice vinegar, lemon juice and set. Set aside.

Heat olive oil in a large skillet and sauté scallions until softened but not browned. Add spinach and braise until slightly wilted. Add to a large bowl with rice. Stir in tomatoes.

Fold in dressing and garnish with mint.

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