Two-Tone Rice Salad with Shrimp and Feta

This hearty salad is ideal for a crowd and makes great leftovers. The black and brown rice add a source of fibre to every serving and the recipe can be modified to be gluten-free. Simply, check brand of feta and replace wine vinegar with any gluten-free vinegar.

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Ingredients
  • 1/2 cup (125 mL) sliced almonds
  • 1/4 cup (50 mL) extra-virgin olive oil
  • 1 lb (500 g) thawed large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) dried oregano
  • 3 tbsp (45 mL) red wine vinegar
  • 2 tbsp (25 mL) grainy or Dijon mustard
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 1/2 cups (375 mL) cooked U.S. black japonica rice
  • 1 1/2 cups (375 mL) cooked U.S. long-grain brown rice
  • 1 cup (250 mL) cooked brown or green lentils
  • 1 cup (250 mL) halved yellow or red cherry tomatoes
  • 3 green onions, thinly sliced
  • 1 cup (250 mL) crumbled feta cheese
  • 3 cups (750 mL) baby spinach or arugula leaves
Directions
  1. In dry skillet, toast almonds over medium heat, stirring often, until golden and fragrant, about 3 minutes. Transfer almonds to bowl and return skillet to stovetop over medium-high heat; add 1 tbsp (15 mL) of the oil. Sauté shrimp, garlic and oregano until shrimp are pink and cooked through, 3 to 5 minutes. Transfer to bowl.
  2. Meanwhile, in large bowl, whisk remaining oil, vinegar, mustard, salt and pepper. Add black japonica rice and brown rice, lentils, tomatoes and green onions; stirring well to coat.
  3. Stir in shrimp mixture, feta and spinach; sprinkle with almonds.