Spinach, Rice, and Mozzarella Salad Fresh Spinach and Rice Salad with Creamy Mozzarella Ingredients: 2 cups cooked and cooled white rice 2 cups fresh baby spinach, chopped 1 cup cherry tomatoes, halved 1/2 cup shredded or cubed mozzarella cheese 1/4 cup red onion, thinly sliced 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard Salt and black pepper to taste Optional: 2 tablespoons toasted pine nuts or sunflower seeds for crunch Directions: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing. In a large mixing bowl, combine the cooked rice, chopped spinach, cherry tomatoes, mozzarella, and red onion. Drizzle the dressing over the salad and toss gently to combine all ingredients. Top with toasted pine nuts or sunflower seeds if using. Chill for 15–30 minutes before serving, or enjoy immediately. Prep Time: 15 minutes | Cooking Time: 10 minutes (for rice) | Total Time: 25 minutes Kcal: 310 kcal | Servings: 4 servings #spinachsalad #ricesalad #mozzarellalove #summerlunchideas #easymeals #vegetariansalad #healthyeating #quickmeals #coldsaladrecipe #picnicrecipes #freshsalad #saladwithcheese #mealprepideas #lunchbowls #greensandgrains #lightdinners #spinachandrice #mediterraneansalad #homemadesalad #ricelovers Light, fresh, and totally satisfying—this Spinach, Rice & Mozzarella Salad is the perfect quick lunch or dinner side.

Wild Rice and Cranberry Salad Festive Wild Rice Salad with Dried Cranberries and Citrus Vinaigrette Ingredients: 1 cup wild rice 3 cups water or vegetable broth 1/2 cup dried cranberries 1/2 cup chopped celery 1/4 cup chopped red onion 1/4 cup chopped parsley 1/4 cup chopped pecans or walnuts (optional) 1/4 cup crumbled feta cheese (optional) For the Dressing: 3 tablespoons olive oil 2 tablespoons orange juice 1 tablespoon apple cider vinegar 1 teaspoon honey or maple syrup 1/2 teaspoon Dijon mustard Salt and pepper, to taste Directions: Rinse wild rice under cold water. In a saucepan, combine rice and water or broth. Bring to a boil, reduce heat, cover, and simmer for 40–45 minutes until rice is tender and some grains have split. Drain any excess liquid and let cool. In a large bowl, combine the cooled rice with cranberries, celery, red onion, parsley, and nuts if using. In a small bowl, whisk together all dressing ingredients until well combined. Pour the dressing over the rice mixture and toss to coat evenly. Fold in feta cheese if using. Chill for 20–30 minutes before serving to allow flavors to meld. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour Kcal: 310 kcal | Servings: 4 servings #wildricesalad #cranberrysalad #harvestsalad #fallflavors #grainbasedsalad #vegetarianrecipes #healthylunchideas #plantbaseddish #wholegrainsalad #festiveflavors #mealpreprecipe #easyvegetarianmeals #citrusvinaigrette #wildricebowl #makeaheadsalad #fruitandgrain #nuttysalad #cleaneats #wildricecranberry #seasonalsalads Hearty, tangy, and colorful This Wild Rice and Cranberry Salad is the perfect balance of sweet, nutty, and savory!

Indian Lentil and Rice Salad Fragrant Basmati & Spiced Lentil Salad with Fresh Herbs Ingredients: 1/2 cup brown or green lentils, rinsed 1 cup basmati rice, rinsed 1 tablespoon olive oil 1 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1/4 teaspoon ground coriander 1/4 teaspoon cayenne pepper (optional) 1 small red onion, finely chopped 1 cucumber, diced 1 medium carrot, grated 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint leaves, chopped Juice of 1 lemon Salt and black pepper to taste Optional topping: toasted cashews or peanuts Directions: Cook the lentils in lightly salted boiling water for about 20–25 minutes until just tender but not mushy. Drain and let cool. Meanwhile, cook the basmati rice according to package instructions. Fluff with a fork and let cool completely. In a small pan, heat olive oil over medium heat. Add mustard seeds and cumin seeds; cook until they begin to pop. Stir in turmeric, ground coriander, and cayenne pepper. Remove from heat. In a large mixing bowl, combine the cooled lentils and rice. Add red onion, cucumber, grated carrot, chopped cilantro, and mint. Pour the spiced oil mixture over the salad. Add lemon juice, salt, and pepper. Toss gently to combine. Chill for at least 30 minutes before serving. Top with toasted nuts if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 310 kcal | Servings: 4 servings #indianflavors #lentilrecipes #ricesalad #healthyindianfood #plantbasedmeal #vegandinner #spicedrecipes #herbaceous #refreshingsalads #glutenfreevegan #easyveganrecipes #indiancooking #cleaneating #wholefoods #meatlessmeals #veggiepacked #summerrecipes #basmatirice #spicyandsavory #nuttysalad Craving something healthy, hearty, and full of spice? This Indian Lentil and Rice Salad has everything—fragrance, flavor, and freshness in every bite!