Begin by rinsing 1 cup of black rice thoroughly under cold water. In a medium saucepan, combine rinsed rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork.
In a small bowl, whisk together 2 tablespoons of balsamic vinegar, 2 tablespoons of extra virgin olive oil, 2 finely minced garlic cloves, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of black pepper until well combined.
In a large mixing bowl, combine the cooked black rice, 4 cups of spring mix or baby spinach, 1 cup of halved dates, and 1/4 cup of walnut pieces. Drizzle the vinaigrette over the salad and toss gently until everything is well coated.
Sprinkle 1/3 cup of crumbled reduced-fat feta over the salad. Give it a gentle toss to combine, being careful not to break up the feta too much.
Transfer the Black Rice & Date Salad to a serving dish or individual plates. Enjoy it fresh, or let it sit for a few minutes to allow the flavors to meld.
