Copy Link
Add to Bookmark
Report
Rice Salad with Tomatoes and Arugula
This is a very simple, dummy-proof recipe for Rice Salad with Tomatoes and Arugula, an easy and refreshing meal for the workplace.
Rice Salad with Tomatoes and Arugula
Ingredients:
- 1 cup cooked white rice, cooled
- 1 cup cherry tomatoes, halved
- 2 cups arugula, roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar or lemon juice
- Salt and black pepper to taste
- Optional: shaved Parmesan cheese or crumbled feta
Instructions:
- Cook the Rice:
- Prepare the rice according to the package instructions. Let it cool completely before using it in the salad. This can be done the night before and stored in the fridge.
- Prep the Vegetables back to Home or directly in the office:
- Wash the cherry tomatoes and halve them.
- Wash the arugula and give it a rough chop if the leaves are large.
- Assemble the Salad back to Home or directly in the office:
- In a large bowl, mix the cooled rice with the cherry tomatoes and arugula.
- Drizzle the olive oil and vinegar or lemon juice over the salad.
- Season with salt and black pepper to your liking and toss everything together until well mixed.
- Add Optional Ingredients:
- If you like cheese in your salad, add some shaved Parmesan or crumbled feta.
- Pack for the Workplace:
- Transfer the salad into an airtight container. If you prefer your salad to be more refreshing, you can pack the dressing separately and add it just before eating.
- If the salad is going to be eaten several hours later, consider packing the arugula separately to keep it from wilting and mix it in right before serving.
- Enjoy Your Meal:
- When lunchtime comes around, if you've packed components separately, combine them, give your salad a good mix, and enjoy a tasty, wholesome meal at work!
This salad is ideal for a light, satisfying lunch that’s quick to prepare and easy to transport.