Colorful Rice Salad With Lemon Dressing

Submitted by Sharon123

"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!"

 

• Ready In: 20mins
• Ingredients: 14
• Serves: 4

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

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.

Reviews

[echo echo]

This was a very filling and refreshing salad. I used white rather than brown rice because that's what I had on hand, left out the sprouts because I forgot them and used green bell pepper because it was cheaper. Still I doubt that these changed the essential flavor and texture of the salad. I sprinkled a bit of chopped hard-boiled egg over the top to add a bit of protein and it became a very satisfying meal.