Deliciously Crunchy Red Rice Salad

This salad has been on regular rotation in our house this summer. It's crunchy, tangy, satisfying and can be made ahead for a pot-luck meal. My memories of rice salad were stodgy and not very gratifying. This one is anything but!

Please try this and let me know what you think. If you want to make your own pickled onions, I've included a recipe below. Otherwise you could just use raw red onion.

Ingredients:

• 1 cup of red rice

• 1/2 cup goats cheese or feta

• 1/4 cup dried fruit (strawberries or cranberries)

• 1/2 cup almonds (chopped)

• 1/2 cup basil

• 5 cups baby spinach (packed)

• 1/4 cup pickled red onion (could use fresh but adjust to taste)

Dressing:

• 1/4 cup olive oil

• 1 garlic clove (crushed)

• 2tbsp lemon juice

• 2tsp Dijon mustard

• Salt and pepper

Pickled onions:

• 2 large red onions, sliced thinly

• 2 cups water

• 2 cups vinegar

• 1tbsp salt

• 1/4 cup sugar

Method:

• Cook your rice by following the instructions on the packet, allow to cool while you prepare the other ingredients.

• Put all dressing ingredients into a jar and give a good shake, grab a big bowl and throw in your spinach, chopped basil and almonds, dried fruit, and pickled onions (or chop half a raw red onion if not using pickled). Give this a rough mix with your hands.

• Add in the rice and crumble over the feta. Pour over the dressing and toss gently with some spoons. Voila!

For pickled onions:

• Thinly slice your onions, using a mandolin slicer is easiest.

• Place them in clean jars, tightly packing the onions in.

• In a pot, warm the water, vinegar, salt and sugar and stir until the salt and sugar are dissolved. Allow to cool.

• Pour the cooled solution into your jars until it reaches the top, be careful not to overflow. Seal your jars and your onions are ready when they're bright pink and tender. About one hour for thin onions, overnight for thicker ones.