Colorful Rice Salad With Lemon Dressing Recipes

LEMON RICE SALAD

Lemon Rice Salad image

This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. -Margery Richmond, Lacombe, Alberta

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 15

Ingredients

1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 to 2 teaspoons grated lemon zest
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
6 cups cooked long grain rice
2 cup cooked wild rice
2 cups diced seeded cucumbers
2/3 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup chopped pecans, toasted

Steps:

For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight. , Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.

Nutrition Facts :

COLORFUL RICE SALAD WITH LEMON DRESSING

Colorful Rice Salad With Lemon Dressing image

A colorful and healthy salad. Adapted from Diana Rattray, author of Your Guide to Southern U.S. Cuisine. This recipe also fits into Caribbean cuisine!

Provided by Sharon123

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 green onions, thinly sliced (scallions)
2 -3 garlic cloves, finely minced
1 small summer squash, diced
1 large tomatoes, diced
1/2 red bell pepper, finely chopped
1 cup spinach leaves, rolled together tightly and very thinly sliced (chiffonade technique)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro (optional)
1 small carrot, grated
1/4 cup lentil sprouts (or other sprouts)
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 1/2-2 cups cooked brown rice
salt and pepper

Steps:

Toss prepared vegetables together in a large bowl.
Place lemon juice in a small bowl.
Drizzle in olive oil while whisking, to emulsify the liquids.
Add to the vegetables; cover and refrigerate for an hour.
Add cooked, cooled rice; add salt and pepper to taste.
Refrigerate until serving time.
Delicious with grilled or broiled steak, chicken or fish.

Nutrition Facts : Calories 240.3, Fat 14.4, SaturatedFat 2, Sodium 22.5, Carbohydrate 26.1, Fiber 3.5, Sugar 3.7, Protein 3.8

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If you have not already, prepare the rice. If it’s ready to go, add a splash of water and heat it up in a microwave-safe bowl.
To make the dressing, combine the lemon juice and lemon zest in a large wooden salad bowl, and whisk in the olive oil. Add salt and pepper to taste.
Add the rice, parsley, and diced pepper. Mix well. Season with additional salt and pepper, to taste.

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