Brown Rice Salad with Salmon

By miss5elements

Created by Susan Spungen
Oprah.com | November 01, 2008


An ample amount of protein from cooked salmon and edamame gets mixed with good carbs (brown rice! roasted vegetables!) to keep your energy up and hunger down throughout the rest of the day.

Ingredients

• 1 cup cooked brown rice
• 1/2 cup frozen shelled edamame (thawed)
• 1/4 cup grated carrot
• 2 to 4 thinly sliced scallions (about 1/3 cup)
• 1/2 cup (or more) cooked vegetables (use whatever you have on hand, such as roasted squash, green beans, snap peas, green peas, red peppers, or broccoli)
• 1 tsp. rice wine vinegar
• 2 tsp. soy sauce
• 1 tsp. vegetable oil or sesame oil
• Salt and freshly ground black pepper
• 6 to 8 ounces cooked salmon , broken into smaller pieces

Details

Servings 2
Adapted from oprah.com

Preparation

Step 1

In a mixing bowl, combine brown rice, edamame, carrot, scallions, and cooked vegetables. Season to taste with rice wine vinegar, soy sauce, vegetable or sesame oil, salt, and pepper. Divide mixture between 2 containers, and top each with 3 to 4 ounces salmon. Keep cool until ready to eat.