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Mediterranean Salad

Updated: Mar 27

We all know that we should be eating more vegetables, but sometimes it's hard to find new ways to eat them. Salad is always an easy way to get in those vegetables, but it can become boring after a while. That's why I like to mix up my salads and come up with something new.

Let me be honest: spinach is not on my list of favorite veggies. However, when it is chopped up like it is in this salad, I have no problem with it, and actually enjoy it.

Instead of a new years resolution that I know I will not keep, this year I am trying to eat more fruits and vegetables. It's a simple one, but one that will have great effects. So if you are wanting recipes that incorporate more veggies and fruits, be sure to subscribe so you know when the next recipes will be out.


1 cup brown rice, cooked

2 cups spinach, chopped

1 cup grape tomatoes, quartered

1 small cucumber, diced

1/4 cup red onions, diced

1/4 cup kalamata olives, chopped


2 tablespoons lemon juice

1/4 teaspoon dried oregano

1/2 teaspoon salt


In a large bowl, add the rice, spinach, grape tomatoes, cucumbers, red onions, and olives, and toss until it is well combined. Sprinkle on the oregano, salt and lemon juice, and stir until the salad is well coated.

Serve cold.

Instructions for making rice:

Place burner on a medium heat, and add 1 cup of uncooked rice into a medium saucepan. Add 1 teaspoon of olive oil and stir until rice is coated with the olive oil. Continue stirring for about 3-4 minutes, or until rice is slightly browning. Add 2 cups of water and salt, and bring to a boil. Cover and turn the heat down to low, and let it simmer for about 30-35 minutes, or until you notice the water has been well absorbed.

Remove from heat, and let the rice cool before adding it to the salad.

What kind of dressing do you prefer?

  • Creamy ranch like dressing

  • More lemony flavors

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