Mediterranean Spinach and Rice Salad

Prep Time: 20m | Cook Time: 45m | Total Time: 1h 5m | Serves

The rich flavors of the sunny Mediterranean combine in a vibrant salad that's perfect for al fresco dining.

Made with nutty, chewy brown rice, this hearty gluten-free take on the traditional fresh pasta salad will please any palate! 


1/2 cup uncooked brown rice (or about 2 cups of cooked rice or orzo pasta)
4 ounces Earthbound Farm Organic Baby Spinach
1/3 cup Sundried tomatoes (cut into julienne)
1/2 cucumber (peeled, seeded and diced)
1/4 cup pitted Kalamata olives (chopped)
2 teaspoons fresh oregano (chopped)
  Salt and freshly ground black pepper (to taste)
3/4 cup red wine vinaigrette dressing
1/2 teaspoon chopped garlic
1 teaspoon chopped shallot
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon Sugar
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1/4 cup canola oil
  Salt and freshly ground black pepper (to taste)


Cook the brown rice in salted, boiling water according to package directions. (If you've bought your rice in bulk, our friends at have a good guide to cooking it here.)

When the rice is done, spread it out on a plate or tray and allow to cool to room temperature.

Combine the spinach, sundried tomatoes, cucumber and olives in a large bowl and stir to combine. Add the cooked, cooled rice and about 3/4 cup of the red wine vinaigrette, and toss to combine. Taste and season with salt and pepper, and more dressing if needed. 

Serve immediately. Extra vinaigrette can be refrigerated, tightly covered, for up to 3 weeks.

Per serving: Calories 260, Fat 17 grams, Cholesterol 0 mg, Sodium 360 mg, Carbohydrates 25 grams, Fiber 3 grams, Sugars 2 grams, Protein 3 grams.

Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 60%, Vitamin C 30%, Calcium 6%, Iron 15%. 

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