Brown Rice Salad with Citrus-Thai Basil Vinaigrette

This refreshing and delicious brown rice salad draws rave reviews from all who try it. It’s perfect for a light lunch or as an accompaniment to a dinner entrée. Plus the dressing is versatile enough to try on other dishes, from oriental chicken salad to tandoori-encrusted salmon.

Ingredients:

• 2 cups cooked brown rice
• 2 carrots, grated
• 1 cup pea pods, thinly sliced on an angle
• 1 small red onion, halved and minced
• 6 green onions, thinly sliced on an angle
• Citrus-Thai Basil Vinaigrette, recipe follows
• Chopped fresh cilantro, Thai basil, and/or mint leaves, for garnish

Directions:

Combine rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Let the salad sit at room temperature for 30 minutes before serving. Garnish with desired herbs. Makes 4 servings.

Citrus-Thai Basil Vinaigrette:

• 3/4 cup orange juice
• 1/4 cup lime juice
• 1/2 cup fresh Thai basil leaves, chopped (substitute regular basil or mint leaves if needed)
• 1 cup fresh cilantro leaves
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 heaping tablespoon honey
• 1/2 cup canola oil

Combine all ingredients in a blender and blend for 1 minute.

Source: www.foodnetwork.com