Two-Tone Rice Salad with Shrimp and Feta

Name: Two-Tone Rice Salad with Shrimp and Feta
Yield: Makes 6 to 8 servings
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

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.

Yield

Makes 6 to 8 servings

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

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.
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.
Stir in shrimp mixture, feta and spinach; sprinkle with almonds.