Colorful Rice Salad With Lemon Dressing

• 3 green onions, thinly sliced (scallions)
• 2 -3 garlic cloves, finely minced
• 1 small summer squash, diced
• 1 large tomatoes, diced
• 1/2 red bell pepper, finely chopped
• 1 cup spinach leaves, rolled together tightly and very thinly sliced (chiffonade technique)
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh cilantro (optional)
• 1 small carrot, grated
• 1/4 cup lentil sprouts (or other sprouts)
• 1/4 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1 1/2 - 2 cups cooked brown rice
• salt and pepper

1. Toss prepared vegetables together in a large bowl.
2. Place lemon juice in a small bowl.
3. Drizzle in olive oil while whisking, to emulsify the liquids.
4. Add to the vegetables; cover and refrigerate for an hour.
5. Add cooked, cooled rice; add salt and pepper to taste.
6. Refrigerate until serving time.
7. Delicious with grilled or broiled steak, chicken or fish.

green onions, garlic, summer, tomatoes, red bell pepper, spinach leaves, fresh parsley, fresh cilantro, carrot, lentil sprouts, lemon juice, extra virgin olive oil, brown rice, salt

Taken from www.food.com/recipe/colorful-rice-salad-with-lemon-dressing-204586 (may not work)