Brown-Rice Salad with Spinach and Tomatoes

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons red-wine vinegar
• 2 tablespoons chopped fresh dill
• 1 garlic clove, minced
• 1/4 teaspoon sugar
• Coarse salt and ground pepper
• 2 cups cooked brown rice
• 1 medium cucumber, peeled, halved lengthwise, seeded, and sliced
• 2 cups baby spinach
• 1 pint cherry tomatoes, halved

In a large bowl, whisk together oil, vinegar, dill, garlic, and sugar. Season generously with salt and pepper. Add rice, cucumber, spinach, and tomatoes; toss to combine.

Found in Martha Stewart Food magazine. Tested and approved by Lindsay and Andy on May 28,2011. So yummy and healthy!