#vinaigrette

Deborah Madison’s Lentil Salad with Mint, Roasted Peppers & Feta Cheese Recipe on Food52

With the days being consistently warmer and sunnier, one feels a keener appetite for light lunches of cold salads. But, as always, a salad, even meatless, needn’t be boring. This bright Green Rice Salad is the perfect example, and it can also make a very good picnic, should you go on an adventure this weekend! Happy Saturday!

Ingredients (serves 1 or 2):

• 1 small Green Onion
• ½ cucumber, rinsed
• a small, ripe avocado
• ½ large lemon
• 1 tablespoon Vinaigrette Dressing
• 1 ½ cup leftover brown rice, cold
• 30 grams/1 ounce Feta cheese

Finely chop Green Onion. Spoon chopped white part of the Green Onion into a medium bowl; save green part for sprinkling.

Cutcucumberinto slices, and halve these slices. Add to the bowl.

Peel, pit and dice avocado, and add to the bowl as well.

Thoroughly squeeze the juice of the lemon halve all over the green vegetables, and drizzle withVinaigrette Dressing. Add the cold brown rice, and toss gently to mix well and coat in Dressing. Crumble in Feta cheese, and gently toss, once more. 

Chill in the refrigerator, at least half an hour before serving.

ServeGreen Rice Salad cold, sprinkled with reserved chopped green part of the Green Onion.