Greek Rice Salad

After some fun in the sun this light crisp rice salad is just what your body craves with the hydrating and energizing lemon, cucumbers, and tomatoes. It's also an easy way to get some spinach into your kids' diet without them even realizing it.

Recipe:

Greek Rice Salad

Ingredients
1 cup long-grain white rice
1 1/2 tsp. salt, divided
1/4 cup fresh lemon juice
1/3 cup extra-virgin olive oil
1 clove garlic, pressed
1 tsp. fresh oregano, minced
1/4 tsp. freshly ground black pepper
1/8 tsp. red pepper flakes
2 1/2 cups chopped organic spinach leaves
1 organic red bell pepper, finely chopped
1 cucumber, peeled, seeded, and finely chopped
2 med tomatoes, finely chopped
1/2 cup chopped green onion
1/2 cup chopped kalamata olives
1 cup crumbled herb feta cheese

1. In a medium saucepan, bring rice, 1/2 tsp. salt, and 1 3/4 cups water to a boil. Once boiling, turn heat to low, cover, and simmer 15 minutes. When all the water is gone remove from heat and let cool uncovered.

2. In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, red pepper flakes, and remaining tsp. salt. Let sit 10 minutes.

3. Add rice to dressing; toss to combine. Add remaining ingredients and toss to combine. Refrigerate for 30 minutes before serving.