Colorful Rice Salad With Lemon Dressing |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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! Ingredients:
3 green onions, thinly sliced (scallions) |
2 -3 garlic cloves, finely minced |
1 small summer squash, diced |
1 large tomato, 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 |
Directions:
1. Toss prepared vegetables together in a large bowl.
2. Place lemon juice in a small bowl.
3. Drizzle in olive oil while whisking, to emulsify the liquids.
4. Add to the vegetables; cover and refrigerate for an hour.
5. Add cooked, cooled rice; add salt and pepper to taste.
6. Refrigerate until serving time.
7. Delicious with grilled or broiled steak, chicken or fish.
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