Cherry Tomato Brown Rice Salad

2 cups cooked brown rice
1 pint cherry or grape tomatoes, cut in half
1 Tbsp balsamic vinegar
1/4 cup lemon juice
1 tsp honey
1 shallot, minced
1/2 cup light olive oil
1/2 tsp sea or kosher salt
1/4 tsp fresh black pepper

In large bowl, toss together, gently, the rice and tomatoes.
In separate bowl, whisk together the balsamic vinegar, lemon juice, honey, and shallot, until combined.
While whisking, slowly pour in olive oil, whisking steadily until dressing starts to thicken or emulsify.
Sprinkle in the salt and pepper, and mix until just combined.
Pour dressing over the rice and tomato mixture, tossing until well coated.
Put in sealed container and keep cool (may be refrigerated but doesn't have to be) until ready to eat.

Crunchy Dijon Dressed Brown And Wild Rice Salad

1/2 cup cooked long grain brown rice
1/2 cup cooked wild Rice
1/2 tsp fresh lemon juice
1 Tbsp chopped fresh parsley
1/4 cup chopped green onions, including the tops
1/4 cup chopped celery
1/2 cup chopped red bell pepper
1/2 cup shredded and chopped cabbage
1/4 cup shredded carrots
2 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1 Tbsp olive oil
salt and pepper

Combine the two rices with lemon juice, mixing thoroughly.
In a large salad bowl, toss together the rice mixture with parsley, green onions, celery, red bell pepper, and cabbage.
In separate small bowl, put the red wine vinegar and Dijon, whisking together until combined.
Keep whisking and slowly drizzle in the olive oil until dressing thickens slightly.
Add salt and pepper to taste, then whisk again just to combine.
Drizzle dressing over salad, tossing as you go.
Chill in refrigerator if desired.
Toss again lightly before serving.