Let's Redo Lunch: Brown Rice Salad with Salmon

Created by Susan Spungen

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Created by Susan Spungen

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.

Pack up in style with 4 more bags like the one pictured at left

Servings: Serves 2

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

Directions

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.

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From the November 2008 issue of O, The Oprah Magazine