Sunday, July 5, 2015
Mediterranean Rice Salad
It's always a great idea to make a large batch of some delicious grain salad at the beginning of the week and then eat it for lunch in the days that follow. My friend, Keli, is always doing this exact same thing. She brings a tasty, grain-y, healthy, vegetable-y salad with her for lunch while the rest of us stare at her with hungry eyes and watering mouths. Grain based salads are perfect for saving throughout the week because the flavors just continue to meld and the ingredients do not get soggy (unlike lettuce based salads). Save each lunch-sized portion in a separate container so you can easily grab it out of the fridge when you leave the house.
My husband and I ate this whole thing for dinner tonight, but, I love the idea of making this on a Sunday night and enjoying it for lunch the rest of the week. I have a feeling that's what Keli is going to do.....
For the Greek salad:
1 cup cooked brown rice (I use cooked, frozen rice- it's so easy!)
1 15oz can of garbanzo beans, drained and rinsed
½ medium red pepper, seeds removed, chopped
2 hearts of palm, sliced
12 cherry tomatoes, cut into quarters
10 pitted kalamata olives, cut in half OR 1/4 cup capers
1 cucumber, diced
10 pepperoncini, sliced
½ cup crumbled feta cheese
For the dressing
1/3 cup extra virgin olive oil
Juice from one lemon
1 1/2 Tbl vinegar, white wine or apple cider
1 - 2 teaspoon honey, your preference
1/2 tsp garlic powder
1 teaspoon dried oregano
1/4 tsp salt
1/4 tsp pepper
Combine all the ingredients for the salad in a large bowl.
Combine all the ingredients for the dressing in a bowl with a tight fitting lid. Cover with lid and shake vigorously until all ingredients are combined.
Pour dressing onto salad. Chill in the fridge for at least an hour. Serve with pita wedges if desired. Enjoy!