Strawberry Salad with Cucumber & Brown Rice

10 oz. strawberries, rinsed, hulled, and thinly sliced
1 T. balsamic vinegar
1 c. low-fat yogurt
1 T. finely chopped mint
3 T. walnut oil
Salt and freshly ground pink or black pepper
8 oz. mixed salad greens
1 c. cooked brown rice
1 cucumber, thinly sliced

Place the strawberries in a large bowl and drizzle with the balsamic vinegar.

Mix the yogurt and mint in a medium bowl. Stir in the oil and season with salt. Refrigerate until ready to use.

Wash the salad and dry well. Place in a large salad bowl. Arrange the rice on top of the salad, followed by the strawberries and cucumber.

Spoon the yogurt sauce over the top. Season with pepper and serve.

Serves 4.

From Simply Delicious Vegetarian, p. 8.