Let's Redo Lunch: Brown Rice Salad With Salmon

By Oprah
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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

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